Barbecued Short-Ribs

• 2  lb  short ribs, cut in 2-inch pieces
• salt
• 1/4  cup  onions, minced
• 1/4  cup  ketchup
• 1/4  cup  water
• 2  tablespoon  fresh lemon juice
• 2  tablespoon  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.

Yield: 4 servings
Preparation time: 30 minutes
Cooking time: 2 hours
Ease of preparation: easy

Recipe courtesy Paula Deen