Barbecued Short Ribs

Serves 6

3 pounds of beef short ribs
1 cup of tomato sauce, puree, or ketchup
1 cup of water
1/4 cup of vinegar
1 tablespoon of prepared horseradish
2 medium onions, finely chopped
1 teaspoon of mustard
1 teaspoon of salt
1/4 teaspoon of pepper
2 tablespoons of chopped parsley

Instructions:

Wipe ribs with damp cloth; place in deep bowl. Combine remaining ingredients; pour over ribs. Let stand overnight in refrigerator for flavors to penetrate. Place ribs and sauce in Dutch oven or shallow baking pan. Cover and simmer for 3 hours, or until tender. Add more water as needed. Before serving, skim off excess fat.