Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 4 pounds | Beef short ribs |
| 1 teaspoon | Salt (optional) |
| ¾ cup | Chopped onion |
| 1 tablespoon | Vegetable oil |
| ¾ cup | Catsup |
| ½ cup | Aunt Jemima Syrup OR- Lite Syrup |
| ⅓ cup | Lemon juice |
| 3 tablespoons | Worcestershire sauce |
| 2 tablespoons | Prepared mustard |
| ¼ teaspoon | Pepper |
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