Glazed Beef Short Ribs with Bean Sprouts & Edamame

• Kansas City BBQ Sauce
• 1/2 cup HEINZ Apple Cider Vinegar
• 1/2 cup dark brown sugar
• 2 Tbsp. pickling spice mix
• 2 cups KRAFT Original Barbecue Sauce
• Short Ribs
• 3 qt. reduced-sodium chicken broth
• 1/2 cup KRAFT Original Barbecue Sauce
• 16 each beef short ribs (8 oz. each)
• 1 cup canola oil
• Bean Sprout & Edamame Salad
• 2 qt. frozen edamame (shelled), thawed
• 2 qt. bean sprouts
• 1/3 cup HEINZ Apple Cider Vinegar
• 2 tsp. salt
• 2 tsp. curly-leaf parsley, chopped

1. Kansas City BBQ Sauce Mix vinegar, sugar and pickling spice in saucepan.
2. Cook on medium heat until sugar dissolves, stirring frequently.
3. Stir in barbecue sauce.
4. Cook until heated through; strain.
5. Refrigerate until ready to use.
6. Short Ribs: Bring broth and barbecue sauce to simmer in large saucepan on medium-low heat.
7. Meanwhile, brush each short rib with 1 Tbsp.
8. oil.
9. Working in batches, sear ribs in saute pan on high heat 8 to 12 min., turning to brown all sides.
10. Transfer ribs to saucepan with stock mixture.
11. Cook 1-1/2 hours or until ribs are tender.
12. Cool.
13. Cover; refrigerate overnight.
14. Bean Sprout & Edamame Salad: Combine ingredients.
15. For each serving: Remove 1 short rib from braising liquid; place on sizzle platter.
16. Brush with 2 Tbsp.
17. Kansas City BBQ Sauce.
18. Bake in 450 degrees F convection oven 8 to 10 min.
19. or until heated through.
20. Serve 1 rib with about 1 cup Bean Sprout & Edamame Salad.

bbq sauce, apple cider vinegar, brown sugar, pickling spice mix, barbecue sauce, short, chicken broth, barbecue sauce, short ribs, canola oil, frozen edamame, bean sprouts, apple cider vinegar, salt, curlyleaf parsley

Taken from www.kraftrecipes.com/recipes/glazed-beef-short-ribs-bean-sprouts-edamame-150740.aspx (may not work)