Barbecued Beef Ribs

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Barbecued Beef Ribs
Great for summertime picnics.

Cook: 1-1/2 hours
Servings: Serves 4

2 lbs. beef ribs

1/4 cup peach preserves

1/2 cup water

-- juice of 1 lemon

1-1/2 Tbsp. brown sugar

1 Tbsp. vinegar

1/2 tsp. paprika

-- freshly ground black pepper

2 Tbsp. Worcestershire sauce

2 Tbsp. cornstarch

	Preheat oven to 450°F. Place the ribs on a rack in a shallow baking pan and roast in oven for 30 minutes.
	In a small saucepan, combine all other ingredients, except cornstarch, and cook over medium heat, stirring constantly, until it begins to boil. Mix cornstarch with 2 Tbsp. water and gradually add to mixture until thickened. Set sauce aside.
	Remove the ribs and rack from pan and pour off the fat. Reduce oven heat to 350°F. Return ribs to the pan, and pour the sauce over them.
	Continue to roast uncovered, basting occasionally, until ribs are tender, about 1 hour.

Need help with this recipe? Go to: Roasting