Re: Recipe from 1973 Pillsbury New Family Cookbook - Page 220 - Back Rib Recipe with Lemon Slices
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Pillsbury Cookbook 1973 page 220
Barbecued Short Ribs
Oven-barbecued short ribs that take no watching 1 just begin baking 1 3/4 hours before serving.
3 to 31/2 lbs. beef short ribs, cut into serving pieces
1 cup catsup
1/2 cup water
1 medium onion, chopped
14 cup firmly packed brown sugar
3 tablespoons Worcestershire sauce
2 teaspoons garlic salt
1 teaspoon salt
2 teaspoons prepared mustard
1/4 teaspoon ground thyme
1 lemon, sliced
Preheat oven to 350°. Place ribs in baking pan or casserole. Combine remaining ingredients; pour over ribs. Bake, covered, 1 1/2 to 2 hours or until tender. Skim fat. Serve ribs with sauce.
4 to 6 Servings
· For a quick barbecue sauce, combine 1 cup of your favorite barbecue sauce with the water, onion and lemon. Pour over meat and continue as directed.
· To MAKE AHEAD, refrigerate ribs up to 1 day in sauce either before or after cooking. Bake as directed or reheat to serve. The cooked ribs also freeze well.
Savory Short Rib Dinner
2 tablespoons flour
1 envelope dry onion soup mix
3 lbs. beef short ribs, cut into serving pieces
1 to 2 tablespoons oil 21/2 cups water
6 carrots, cut into pieces
4 medium potatoes, peeled and quartered
1 medium head cabbage, cut into 6 wedges
Combine flour and soup mix; coat meat with mixture reserving remaining flour mixture. In Dutch oven or large fry pan, brown meat in hot oil. Add remaining flour mixture and water; simmer, covered, 2 to 2% hours or until meat is tender. Add carrots, potatoes and cabbage; simmer, covered, 25 to 30 minutes or until vegetables are tender. Skim excess fat. 5 to 6 Servings