Tonight I am preparing Spicy BBQ Short Ribs, Glazed Carrots, twice baked potatoes and a 7-Layer Salad. These Short Ribs are out of this world!

BBQ Short Ribs

1/8 tsp dried thyme
2 Bay leaves
1 tsp tabasco sauce
1 onion chopped
1 tsp salt
1 tsp pepper
2 Lbs lean short ribs, cut into serving size pieces

In a dutch dutch oven combine 1 gallon water thyme, bay leaves, tabasco, onion, salt, pepper and bring to a boil. Add short ribs and simmer for 1 hour or until they are tender.

Sauce

3/4 cup Ketchup
3 T worcestershire
1/3 C brown sugar
1 T minced onion
1/8 tsp chili powder
1/4 C corn syrup
3 T cider vinegar
1-2 tsp black pepper, to taste
1 tsp tabasco

In sauce pan combine all sauce ingredients, stir until it is smooth. Heat over moderate heat until it is hot.

Glazed Carrots

10-12 carrots peeled and cut into 2 inch pieces
1 1/2 C beef broth
4 T butter
2 T sugar
1/2 tsp salt
black pepper to taste
2 T chopped parsley

In a 10 inch skillet, bring carrots, beef broth, butter, sugar and a few grindings of black pepper to boil over moderate heat. Cover and simmer on low heat shaking occasionally to roll the carrots around in the liquid. Check to make sure the liquid is not cooking away too fast; if it is add more broth. In 20-30 minutes the carrots should be tender and the braising liquid should be brown, syrupy glaze. If the stock has not reduced enough, remove the carrots to a dish and boil the liquid down over high heat. Garnish with Parsley.

I am not posting the recipes for the salad and the potatoes because I am sure you all have the recipes. If for some reason you want my version, let me know.

Enjoy!

Marguerite