Grass-Fed Party

BBQ is an American tradition that was first taught to us by the Native Americans and has Spanish roots; it was born in the south where the Native Americans taught Spanish settlers how to roast meat with fire.  In the Carolinas, where pork was the most common meat used in BBQ--whole pigs are roasted and served with vinegary sauces.

Colonial Southern life was marked by poverty and pigs where let to forage in the forests where they ate roots and grass.  When food was low, communities would come together and harvest the feral pigs, bbq them whole in festive roasts.  This recipe does not require a smoke pit nor does it roast a whole animal like the BBQ of the Carolinas but it gives you hands on experience with making a BBQ sauce, and lets you enjoy finger licking, soft beef short ribs!   

Barbecued Short Ribs
2 packages of La Cense short ribs
Water to cover ribs
1 ½ cups ketchup
½ cup white vinegar
½ cup packed brown sugar
1 tablespoon Worchestshire sauce
2 teaspoons grated lime peel
1 ½ teaspoon dry mustard
¾ teaspoon garlic powder
salt and pepper to taste
Preparation: In an 8 quart Dutch oven, cover beef short ribs with water, over high heat bring to a boil. Reduce heat to low and cook for 2 hours or until the ribs are tender.  Remove ribs to platter: cover and refrigerate.
About 1 hour before serving prepare outdoor grill for bbqing. Meanwhile in a small bowl combine ingredients. Place cooked ribs on grill over medium coals. Cook for twenty minutes while brushing the BBQ sauce over the short ribs rotating them a few times.  You can also broil them for 20-25 minutes.
These are fantastic with classic southern sides:  hushpuppies, barbecue slaw, french fries, boiled potatoes, corn sticks, Brunswick stew, fried okra, and collard greens followed with cold sweet tea.