Yield: 6 servings
|4 pounds||Beef short ribs|
|1 teaspoon||Salt (optional)|
|¾ cup||Chopped onion|
|1 tablespoon||Vegetable oil|
|½ cup||Aunt Jemima Syrup OR- Lite Syrup|
|⅓ cup||Lemon juice|
|3 tablespoons||Worcestershire sauce|
|2 tablespoons||Prepared mustard|
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 1-½ to 2 hours or until tender. Meanwhile, saute onion in oil until tender. Add remaining ingredients; simmer 15 minutes. Drain ribs.
Place on rack in broiler pan or over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat. Broil 10 minutes, turning occasionally. Baste ribs with sauce; continue broiling about 10 minutes, turning and basting frequently with sauce. Serve with remaining sauce, if desired.
NUTRITIONAL ANALYSIS per serving: * calories 355 * carbohydrates 30 g * protein 34 g * fat 11 g * calcium 32 mg * sodium 580 mg * cholesterol 100 mg * dietary fiber 0 g Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias