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| 4 x ca. 450 g | Beef short ribs |
| 1 Teelöffel | Salt optional |
| 3/4 Tasse | onion chopped |
| 1 Esslöffel | vegetable oil |
| 3/4 Tasse | catsup |
| 1/2 Tasse | Aunt Jemima Syrup Or- Lite Syrup |
| 1/3 Tasse | lemon juice |
| 3 Esslöffel | Worcestershire Sauce |
| 2 Esslöffel | mustard prepared |
| 1/4 Teelöffel | pepper |
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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 1-1/2 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.
* calories 355
* carbohydrates 30 g
* protein 34 g
* fat 11 g
* calcium 32 mg
* sodium 580 mg
* cholesterol 100 mg
* dietary fiber 0 g
Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias
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