Ingredient Checklist


Instructions Checklist
  • Whisk together tomato puree and mustard in large non-aluminum saucepan until smooth. Stir in water, vinegar, corn syrup, lemon juice, sugars, chili powder, dry mustard, paprika, red pepper, onion powder, salt, black pepper and garlic powder. Simmer, stirring, 30 minutes. Refrigerate up to several weeks.


Grilled Short Ribs:

Sprinkle 6 beef short ribs, cut into 1-rib portions (about 3 pounds), with 1 teaspoon each salt and coarsely ground black pepper. Grill or broil ribs 20 to 30 minutes, turning and basting often with 2 cups barbecue sauce. Boil any leftover sauce in saucepan 1 minute. Serve sauce on side.

Nutrition Facts

193 calories; total fat 10g; cholesterol 48mg; sodium 666mg; carbohydrates 10g; protein 17g.