Rib sauce

All about rib sauces on the web!

Ingredients:

-4 tbsp. flour
-1 tsp. salt
-1/4 tsp. pepper
-1/4 tsp. garlic powder
-4 lbs. beef short ribs
-2 tbsp. butter, butter or oil
-2 tbsp. brown sugar
-1 tbsp. vinegar
-1 c. catsup
-1 c. beef bouillon
-1 1/2 c. beer
-2 med. onions, chopped
-1/2 tsp. dry mustard

Combine first 4 ingredients; coat ribs with mixture. In skillet, heat butter, butter or oil. Brown ribs on all sides, add onions, and cook until transparent (not brown).

Place meat and onion in large casserole or baking pan; pour the combined sugar, vinegar, dry mustard, catsup, beer and bouillon over meat. Bake in 375 degree oven until meat is tender (about 1 1/2 hours). Serve with vegetable and French bread or potatoes.

Ingredients:

-2 tbsp. butter
-1 clove garlic
-3/4 c. water
-1/4 tsp. pepper
-2 tbsp. Worcestershire sauce
-4 tbsp. brown sugar
-1 tbsp. dry mustard
-1 tsp. salt
-2 tbsp. vinegar
-1 med. onion
-1/2 c. chopped celery
-1 c. ketchup
-2 tbsp. lemon juice

Melt butter, add onion; cook until tender. Add remaining ingredients and cook for 20 minutes. Makes about 2 1/4 cups, enough for 3 pounds of meat.

Ingredients:

-2 cans tomato soup
-1 soup can water
-1/4 c. sugar
-1 med. onion chopped very fine
-Salt and pepper to taste

Roast meat in the oven until almost done to taste (I like the meat to fall off the bones). Pour on the sauce and continue roasting for about 1/2 hour. Can baste occasionally.