Ingredients
- 1,800 gr beef short ribs
- 180 ml catsup
- 170 gr aunt jemima syrup
- 90 gr onion (chopped)
- 80 ml lemon juice
- 45 ml worcestershire sauce
- 30 ml prepared mustard
- 16 ml vegetable oil
- 3 gr salt
- 1 gr pepper
Trim excess fat from ribs. Place ribs and salt in 4 litre saucepan or Dutch oven. Cover with water, bring to a boil. Cover; simmer 1- half 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 18 cm 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
