Trim the fat off the ribs.
Place the trimmed fat in a heavy pot and cook over medium
heat until the pan is lightly coated. Remove the excess fat.
Sprinkle the ribs with salt and brown them on all sides.
Remove when they are browned.
Add the onions to the pot and saute until lightly browned.
Return the short ribs to the pot and add the ketchup, water,
lemon juice, sugar, honey, mustard, and worcestershire
sauce.
Cover the pot and cook over low heat for 2- 2 1/2 hours or
until tender, stirring occasionally.
Can also be baked in a 300 degree F oven, stirring frequently.
Originally Submitted
1/22/2013
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