EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 2 Qt. Glass or Microwave safe plastic bowl with cover
INGREDIENTS:
- 2 - 3 1 - lb. beef short ribs, cut 1.5 kg in 3" (8 cm) pieces
- 1 cup ketchup 250 ml
- 1/4 cup lemon juice 50 ml
- 1 small onion, chopped 1
- 1 clove garlic, minced 1
- 2 tsp Worcestershire sauce 10 ml
- 1/2 tsp salt 2 ml
- 1/4 tsp pepper 1ml
- 1/4 tsp cayenne pepper 1ml
PROCEDURE:
- Arrange ribs evenly, with meaty parts to the edge in a 2-quart (2 L) casserole dish.
- Combine remaining ingredients in a bowl and pour over ribs.
- Cover loosely with plastic wrap.
- Cook at P7 2 minutes and at P3 40 - 50 minutes.
- About halfway through the cooking time, rearrange ribs.
- Baste and cover with remaining sauce.
- Check ribs with a fork.
- If not tender, continue cooking for 10 - 15 minutes.
- Stand, covered, 10 minutes.
CHEF's TIP:
* Pork Spare Ribs may be substituted for beef. For beef, marinate for several hours, turning once, before cooking. For added flavor, brown the meat in a pan on the stove top and use as the recipe states – be sure to deglaze the pan with any liquid in the recipe to extract every bit of flavor.