Barbecued Short Ribs

• 3 lbs. short ribs
• 1 c. tomato sauce, puree or ketchup
• 1 c. water
• 1/4 c. vinegar
• 1 tbsp. sugar
• 1 tbsp. prepared horseradish
• 1 tbsp. prepared mustard
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 onions, chopped fine
• 2 tbsp. chopped parsley

1. Wipe meat with damp cloth; place in deep bowl.
2. Combine remaining ingredients; pour over short ribs. Let
3. stand in refrigerator at least 4 hours or overnight for
4. best flavor.
5. Place in Dutch oven or shallow baking pan. Cover (use foil
6. if pan is coverless) and cook until tender, about 3 hours.
7. Add more water as needed. Put meat in serving dish. Skim
8. excess fat off sauce; then spoon sauce over ribs. Makes 6
9. servings.
10. DUTCH OVEN DINNER:
11. An hour before end of cooking time, peel 12 medium-size
12. whole onions and put alongside meat. Cut circle of aluminum
13. foil, using lid for pattern, and fit into pan on top of
14. meat. Put 6 scrubbed, medium potatoes on top of foil (out
15. of barbecue sauce). Cover and continue cooking. Meat,
16. onions and potatoes should be cooked in 1 hour. Makes 6
17. servings.

short ribs, tomato sauce, water, vinegar, sugar, horseradish, mustard, salt, pepper, onions, parsley

Taken from www.epicurious.com/recipes/member/views/barbecued-short-ribs-50058830 (may not work)