4 pounds of beef short ribs 1 teaspoon of Salt (optional) 3/4 cup of chopped onion 1 tablespoon of vegetable oil 3/4 cup of catsup 1/2 cup of lite syrup 1/3 cup of lemon juice 3 tablespoons of Worcestershire sauce 2 tablespoons of prepared mustard 1/4 teaspoon of pepper
Trim excess fat from ribs. Place ribs and salt in 4-qt. saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1-1/2 to 2 hours or until tender. Meanwhile, sauté onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs. Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired. Servings: 6
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