Barbecued Short-Ribs

Recipe courtesy Paula Deen

2 pounds short ribs, cut in 2-inch pieces
Salt
1/4 cup minced onions
1/4 cup ketchup
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 tablespoon mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce

Trim the top layer of fat from the short ribs. Place several pieces of this
fat in a Dutch oven, and cook over medium heat until bottom is lightly
coated with fat, and remove the pot from the heat. Sprinkle the short ribs
with salt, brown them on all sides, and then removing them when they are
done. Add the onion and slightly saute until lightly browned. Return the
short ribs to the pot and add the ketchup, water, lemon juice, sugar,
mustard, salt, and Worcestershire sauce. Cover the pot and cook over low
heat for 2 hours, or until tender, stirring occasionally.

Sandy U.

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