Ingredients
- 4 lb beef short ribs
- 3/4 c catsup
- 1/2 c aunt jemima syrup
- 3/4 c onion (chopped)
- 3/8 c lemon juice
- 3 tb worcestershire sauce
- 2 tb prepared mustard
- 1 tb vegetable oil
- 1 ts salt
- 1/4 ts 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, saute 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. NUTRITIONAL ANALYSIS per serving: calories 355 carbohydrates 30 g protein 34 g fat 11 g calcium 32 mg sodium 580 mg cholesterol 100 mg dietary fiber 0 g
