Chinese short ribs

2 Tbsp. Peanut or canola oil
8 Bastrop Cattle Company short ribs (about 3 pounds)
½ cup water
½ cup soy sauce
¼ cup sugar or honey
3 star anise
6 scallions, trimmed
1 cinnamon stick
5 nickel-sized slices of
ginger
1 tsp whole Sczcheun peppercorns
salt
Garnish with chopped scallions or fresh cilantro leaves

Heat oil in heavy skillet on medium high; 1 minute later, add the ribs. Brown them Place ribs and all the remaining ingredients (except the salt and garnish) in a slow cooker.

Set the heat to high and cover.

At this point you may, if you prefer, remove the meat, strain the liquid, and refrigerate each separately; skim the fat from the liquid and reheat the liquid with the meat. Or simply serve the meat over rice, topped with the liquid and garnished with the scallions or cilantro.

Cousin Sandra's best beef ribs

2 lbs. Bastrop Cattle Company ribs (your choice short or long!)
1 miraculous recipe of Barbecue Sauce (recipe below)

Cousin Sandra discovered this recipe for Baby Back Ribs (Oh, Oink!) from Paula Dean. Her cowgirl cousin (that's me!), then stole it and tried in on Bastrop Cattle Company Beef ribs --- DELICIOUS! This recipe guarantees your ribs (short or long) will be tender and juicy.

Preheat oven to 350 degrees F. Lay ribs in large backing dish (somewhere around 11 by 13 inches) meaty side down.

Rub the ribs, paying special attention to meaty side, with about ½ cup of the Sauce. The pieces can overlap slightly. Cover dish tightly with aluminum and place in oven. Cook until the meat begins to pull away from the end of the bones (about 1 hour).

Get your outdoor grill ready. You want medium-high heat. Grill the ribs, brushing them with about half of the remaining Sauce, until they're crispy and heated through (about 10 minutes). Keep moving them around as the sugar in the Sauce makes it easy to burn them. Once they're done, let them sit for about 5 to 10 minutes then cut them into 1 and 2 bones pieces. Serve them with the rest of the Sauce for dipping.

Barbeque Sauce

Stir all ingredients together in a small saucepan. Bring to simmer and cook until slightly thickened (about 10 minutes). Yields 3 cups.

½ cup olive oil
¼ cup lemon juice (Use real lemons. To get more juice, put them in a microwave for 30 seconds and then roll them on a board)
½ cup apple cider vinegar
¾ cup water
¾ chopped onion
3 tablespoons light brown sugar
1 teaspoon salt
3 tablespoons yellow prepared mustard
¾ cup ketchup
2 tablespoons paprika (or smoked paprika for a really yummy taste!)
Pinch of garlic powder
3 tablespoons
Worcestershire sauce
Freshly ground black pepper