1 tbsp coconut or olive oil
3 pounds beef short ribs
1 small onion, chopped
1 garlic clove, minced
1 (6-ounce) can tomato paste
1 cup low-sugar ketchup
1/2 cup packed Splenda Brown Sugar Blend
1/2 cup white vinegar
1/2 cup water
2 tablespoons yellow mustard
2 teaspoons salt
1 small onion, chopped
1 garlic clove, minced
1 (6-ounce) can tomato paste
1 cup low-sugar ketchup
1/2 cup packed Splenda Brown Sugar Blend
1/2 cup white vinegar
1/2 cup water
2 tablespoons yellow mustard
2 teaspoons salt
Heat the oil in a Dutch oven over medium-high heat. Add the ribs and brown on all sides. Reduce heat to low, cover, and cook 1 hour; drain.
In a medium mixing bowl, combine the remaining ingredients; mix well and pour over ribs.
Cover and cook 1-1/2 hours, or until beef is tender, stirring occasionally.
In a medium mixing bowl, combine the remaining ingredients; mix well and pour over ribs.
Cover and cook 1-1/2 hours, or until beef is tender, stirring occasionally.
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