Barbeque short ribs

I was at the store yesterday looking through the butcher counter feeling remarkably uninspired and then saw short ribs and thought, this is good. Haven’t had for a long time and can think of something simple and low effort. It is cold here so that is important when all I feel like doing is staying in front of the fire and reading.

3 lbs Flanken-style short ribs
2 slices bacon
2 t lard
1 med onion
3 carrots
3 ribs celery
1 T celery seed
1 T ginger, minced
4 cloves garlic, minced
1/3 brown sugar
1/4 C cider vinegar 1-14 oz can tomato sauce
1 T Worcestershire sauce
salt and pepper

Cut ribs between bones. Chop bacon into small pieces. Dice carrots, onion and celery. Sauté bacon until crisp in lard and remove to bowl. Brown ribs in oil in dutch oven on both sides, you’ll probably need to do this in batches. Remove to bowl with bacon. Toss vegetables and spices in remaining oil and sweat for 10 minutes over med high heat, stirring.

Add brown sugar and stir for a minute or so and deglaze with vinegar. Add tomato sauce and Worcestershire sauce and stir for a minute. Return ribs and bacon to pot and any juices. Simmer for an hour plus. Enjoy

Serves 4