Shelly's Recipe

MARINATED BARBECUE RIBS

Category: Ribs

4 cloves garlic
2 tbsp fresh ginger root
3 tbsp onion
1 tbsp meat tenderizer and dry mustard
1 1/2 cups brown sugar
1 tbsp Worcestershire sauce
3 tbsp molasses
1/4 cup vegetable oil and apple cider vinegar
2 cups soy sauce
18 oz pineapple juice
18 beef short ribs cut across the bone, 1/2 to 3/4 inch thick. (Referred to Texas Style or Flat ribs)

Combine first 11 ingredients in a food processor and puree. Combine puree and juice in a large bowl. Stir thoroughly. Divide ribs into 3rds and place in gallon size resealable bags. Pour equal amounts of marinade into each bag. Place in refrigerator, turning occasionally and hold for up to 3 days.

Preheat oven to 350. Drain off marinade from ribs. Place ribs in a shallow pan and cook 30 minutes. Move ribs to grill and barbecue slowly over low flame until done.