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Barbecued Bones

Well, we're starting to see the last of winter in Saskatchewan.  It has been long and at times bitterly cold, but as the days get longer and the sun gets warmer, you start to allow yourself to think about summer's treats, just around the corner.

One of mine is a feast of Barbecued Bones.  Rich, meaty beef ribs that have been slowly braised until they are so tender the meat is a dark chocolaty brown, dripping with rich sauce and fork tender.  A feast so good, I have friends with standing orders to be invited back for more.

To make them, I start with beef short ribs which I fire over a hot grill until they are seared completely on the outside.  Grilling adds flavor and cooks off some of the fat.  Then I put them into a pot, cover them with barbecue sauce and simmer them over low heat for hours. 

The following recipe will serve six good appetites, or four if they are really hungry.

Barbecue Bones
8 lbs Beef Short Ribs
1 batch Barbecue Sauce (below)
1 can Condensed Beef Broth
1 ¼ cups Water
Barbecue Sauce
2 cup Water
2 cup White Corn Syrup
2 5 1/2-fl. oz. Can Tomato Paste
1 ½ cup Cider Vinegar
½ cup Molasses
4 tsp Liquid Smoke
2 tsp Salt
1 tsp Onion Powder
1 tsp Fresh Ground Black Pepper
½ tsp Dry Mustard
½ tsp Paprika
½ tsp Garlic Powder
dash Cayenne Pepper
1 cup Brown Sugar

To make the Barbecue Sauce, combine all of the ingredients in a large sauce pan, bring to a boil and reduce over low heat until there are about 4½ to 5 cups of liquid left.  Stir frequently to avoid burning.  This sauce can be used for any kind of barbecued meat, or burgers.

To make the bones, fire your grill to high heat and then sear the bones on all sides.  Place bones in a large pot or dutch oven and pour over the barbecue sauce, stock and water.  Simmer on the stove top, covered, over a low heat or cover and put in a 275°F (135°C) oven.  Check the pot a few times at the start.  You want to cook them at a very slow simmer, just so that you can see a few small bubbles breaking the surface.  Adjust the heat up if there are no bubbles, or down if it starts to boil.  Cook for three to four hours, or until fork tender, turning occasionally so that any meat above the liquid doesn't dry out.

Serve with baked potatoes, corn on the cob and plenty of napkins.

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