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