Oven-Barbecued Ribs For 4

• salt and pepper
• 4 to 5 lb. short ribs
• 1 c. water
• 1/2 c. chopped onion
• 1 minced clove garlic
• 2 Tbsp. butter
• 1 1/3 c. Contadina tomato puree
• 1/2 tsp. salt
• 1/4 tsp. celery salt
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. prepared mustard
• 1 tsp. liquid smoke

1. Salt and pepper short ribs.
2. Place in layer in shallow baking pan.
3. Add water.
4. Cover with foil.
5. Bake 1 1/2 hours in hot oven at 400u0b0.
6. Saute onion and garlic in butter.
7. Add tomato puree, salt, celery salt, Worcestershire sauce, mustard and liquid smoke. Simmer 15 minutes, stirring occasionally.
8. Remove ribs from oven. Drain off some fat, if desired.
9. Spoon sauce over ribs.
10. Bake, uncovered, 30 minutes.

salt, short ribs, water, onion, clove garlic, butter, tomato puree, salt, celery salt, worcestershire sauce, mustard, liquid smoke

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660043 (may not work)