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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 450F. 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 350F. Return ribs to the pan, and pour the sauce over them.
Bake uncovered, basting occasionally, until ribs are tender, about 1 hour.