From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
In a large Dutch oven, boil ribs in salted water about 15 minutes or until tender. Drain and chill. Combine burgundy, soy sauce, ginger, garlic powder, applesauce, ginger, meat tenderizer, and optional food coloring. Pour over ribs. Cover and marinate 24 to 48 hours. Broil 5 minutes or grill approximately 20 minutes.
SERVES: 6 - 8
- 5 pounds beef short ribs
- 1 cup burgundy
- 1-1/4 cups soy sauce
- 1/4 cup sugar
- 1 teaspoon garlic powder
- 1 cup applesauce
- 1/2 teaspoon powdered ginger
- 1 teaspoon meat tenderizer
- Optional: 1/2 teaspoon red food coloring
TO PREPARE:
In a large Dutch oven, boil ribs in salted water about 15 minutes or until tender. Drain and chill. Combine burgundy, soy sauce, ginger, garlic powder, applesauce, ginger, meat tenderizer, and optional food coloring. Pour over ribs. Cover and marinate 24 to 48 hours. Broil 5 minutes or grill approximately 20 minutes.
SERVES: 6 - 8
