Sandy's Favorite Recipes
Tuesday, August 16, 2005
Cranberry Beef Brisket
Take one brisket of beef (about 3-4 pounds) and place in a baking dish. Mix together one can of whole berry cranberry sauce, 1/2 cup of beef broth, and one envelope of onion soup mix. Pour mixture on top of brisket and cover dish with lid or foil. Bake at 350 for 4 hours.

Brisket can also be cooked in a crockpot by wrapping the brisket and cranberry mixture in foil and cooking on high for 4 hours or on low for 8 hours.

This makes a very flavorful, tender brisket. My family loves it.
Best Babyback Ribs
Best Babyback Ribs

3/4 cup chicken broth
3/4 cup soy sauce
1/2 cup sugar
6 tablespoons cider vinegar
6 tablespoons olive oil
3 garlic cloves, minced
2 racks pork baby-back ribs (about 4 and 1/2 pounds)

Mix all ingredients and pour 2/3 of mixture into a large plastic bag. Put ribs in bag and seal well. Turn to coat ribs evenly. Refrigerate overnight. Cover and refrigerate remaining marinade.

The next day, just before grilling time, drain and discard marinade and rub ribs with the following seasoning rub mix:

Mix well: 1/2 cup sugar
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
dash cayenne pepper.

Grill ribs over medium heat for 20 minutes. Turn and grill 20 minutes more. Turn again, baste with reserved marinade and grill for 20-40 minutes, turning and basting frequently until done (meat thermometer should read 160 degrees).

Yield 4 servings.

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