• 4 pounds beef short ribs
• 1 teaspoon salt (optional)
• 3/4 cup chopped onion
• 1 tablespoon vegetable oil
• 3/4 cup catsup
• 1/2 cup maple syrup
• 1/3 cup lemon juice
• 3 tablespoons Worcestershire sauce
• 2 tablespoons prepared Dijon-style mustard
• 1/2 teaspoon pepper

Method

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.

While ribs are cooking, saute onion in oil until tender. Add all remaining ingredients, and simmer for fifteen minutes.

Drain ribs. Place on rack in broiler pan if you are cooking indoors, or over ash-colored coals on outdoor grill placing ribs 6 to 7 inches from the heat. Broil or grill for 10 minutes, turning occasionally.

Baste ribs well with the sauce, continuing to grill or broil for about 10 more minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired.

Serves: 6

Contributor: Tracy Schneider

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