Barbecued Veal Short Ribs



10 lbs. veal short ribs

1 diced sweet yellow onion

2 tablespoons minced garlic

3 tablespoons olive oil

12 ounces beer (optional)

1/2 cup guava nectar

1/2 tablespoon hickory liquid smoke

1/4 cup crushed tomatoes

1 whole canned chipotle pepper, with 1 tablespoon abodo sauce

1/4 cup distilled white vinegar

1 tablespoon ground cumin

1/4 cup molasses

1/3 cup guava jelly, or 1/4 cup guava paste

Salt and pepper



  1. Preheat oven to 300 degrees F.
  2. Generously salt and pepper ribs. Lay ribs in a single layer, in roasting pan. Cook for for 3 hours, turning once midway through cooking time. Remove from oven and cool slightly. Pour off any fat from bottom of pan. When meat is cool enough, cut into individual ribs.
  3. While ribs are cooking, sauté onion and garlic in olive oil in a large stockpot, until soft. Add remaining ingredients, except molasses and guava paste/jelly and bring to a boil. Reduce heat and simmer, stirring occasionally, reducing liquid by half, approximately an hour. Sauce should be thick, but loose enough to pour.
  4. Add molasses and guava to sauce and continue reducing for 10 to 15 minutes until thick enough to coat the back of a spoon. If sauce becomes too thick, add extra guava nectar and/or beer. Season with salt and pepper.
  5. Coat ribs with sauce generously. Continue cooking ribs for 1 hour more, or until rib meat is tender and easily pulled from bone. Sauce will thicken and darken on ribs, so then turn darker ribs over.
  6. Immediately before serving, brush the ribs with additional sauce. Serve extra sauce on the side.

Ferraro Items

Ferraro# 4000562- Veal short ribs

Ferraro# 0000020- Yellow Onion

Ferraro# 2001205- Minced garlic

Ferraro# 4080- Olive Oil

Ferraro# 5120790- Liquid Smoke

Ferraro# 1100140- Crushed Tomatoes

Ferraro# 5060103- Chipotle pepper in adobo sauce

Ferraro# 5020320- Distilled white vinegar

Ferraro# 2100332- Ground cumin

Ferraro# 5004545- Molasses

Ferraro# 2040050 & 2000035- Salt and pepper

Bon Appétit!