Tangy Short Ribs Barbecue

• 5 lbs beef short ribs
• 2 tablespoons oil
• 1 cup onion, chopped
• 1 14 cups catsup
• 34 cup water
• 14 cup Worcestershire sauce
• 14 cup vinegar
• 2 tablespoons brown sugar
• 2 teaspoons salt

1. Cut ribs into individual portions, about 2 1/2-inches wide; trim excess fat.
2. Place ribs on rack in a foil-lined roasting pan, bake in pre-heated 450F oven until browned about 20 minutes.
3. Reduce temperature to 350F.
4. Remove beef and rack from the pan; pour off fat.
5. Return beef to pan without the rack.
6. Heat oil in a saucepan, add onions and saute for 2 minutes.
7. Stir in remaining ingredients; bring to a boil.
8. Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat.
9. Cover and bake in 350F oven until beef is fork tender, about 2 hours, spooning sauce over beef once.
10. Skim excess fat from sauce in pan.
11. Arrange beef on a platter; seve with pan sauce.

oil, onion, catsup, water, worcestershire sauce, vinegar, brown sugar, salt

Taken from www.food.com/recipe/tangy-short-ribs-barbecue-248591 (may not work)