ORANGE-GLAZED RIB STEAKS

3 to 4 pounds lean beef short ribs (about 6 to 8 pieces)
1/2 cup orange juice
1/3 cup catsup
1/4 cup lemon juice
1/4 cup brown sugar
2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon grated lemon peel
1/2 teaspoon paprika
1/2 teaspoon salt
1 clove garlic, minced

Cut along rib bone of each short rib to about inch from the bottom. Turn rib and cut along edge where rib is attached, stopping 1/4 inch from bottom. Turn the rib and continue cutting, stopping 1/4 inch short of cutting through. (Technique will be similar to unrolling the meat.) Each finished “steak” will be about 3 to 4 inches wide, 5 to 6 inches long and 1/4 inch thick.

Combine orange juice, catsup, lemon juice, brown sugar, dry mustard, Worcestershire sauce, lemon peel, paprika, salt and garlic in a saucepan. Bring to a boil; reduce heat and simmer 10 to 12 minutes or until sauce is reduced to 3/4 cup.

Broil steaks over medium-hot coals 2 minutes on each side. Continue cooking, 5 to 6 minutes, turning and brushing with sauce occasionally.

Makes 6 to 8 servings
From: Recipelink.com
Source: Recipe booklet: American Beef Cookouts, Beef Industry Council, 1984