• Cooking Time: 1 1/2 hours
• Servings: 4 servings
• Preparation Time: 20 minutes
• 3 to 4 pounds beef short ribs, cut into serving-size pieces
• 1/3 cup catsup
• 1/3 cup bottled chili sauce
• 1/4 cup molasses
• 3 Tablespoons lemon juice
• 2 Tablespoons prepared mustard
• 1/4 teaspoon ground red pepper

1. 1. Trim fat from meat. Place meat in a 4-to 6-quart Dutch oven. Add enough water to cover the meat. Bring to boiling; reduce heat. Simmer, covered, for 1 1/2 to 2 hours or until meat is tender, drain.
2. 2. For the sauce, combine catsup, chili sauce, molasses, lemon juice, mustard, and red pepper. Place ribs on the unheated rack of a broiler pan. Brush with some of the sauce. Broil 4 to 5 inches from the heat for 10 to 15 minutes or until heated through, turning often and brushing with sauce. Heat any remaining sauce and pass with ribs.

This recipe is very good and has a very yummy sauce to top the ribs.