Ed's San Francisco Honey Short Ribs

download printable copy here

(Ed Hubbs)
5 lbs short ribs (beef or pork country style – a mix of both -add boneless chicken pieces
and smoked link sausage swimming in the same pot if you want- it all plays!)
1/2 Cup flour
1 T. Salt
1 T. Pepper
2 big onions
2 cloves garlic
Honey BBQ sauce:
1/2 Cup honey (more if you like it sweeter)
2 Tablespoons Worcestershire sauce
3/4 Cup ketchup
¼ Cup soy sauce
3/4 Cup water
3/4 Cup vinegar (red wine vinegar if you have it)
3/4 Cup burgundy
Cut the ribs into serving size pieces. (You can parboil the pork ribs first to get rid of
excess fat if you want, but it's not necessary).
Mix together salt pepper, and flour and roll the short ribs in it. Arrange floured ribs in a
large casserole, or a crock pot, or dutch oven, and cover with sliced onions and the
garlic cloves (the ribs, not the pot).
Mix together the honey, ketchup, vinegar, Worcestershire sauce, soy sauce, water, and
burgundy, into a Honey BBQ sauce. Pour the BBQ sauce over the short ribs and cover.
Bake covered in a low oven – 300 degrees F for three hours ,- or in a crock pot for
more than 4 hours – or until the meat will fall or pull easily off the bone. Serves up well
over rice.

AppetizersBeth Conrey