Tangy Short Rib Barbecue

Course : BBQ
Serves: 6
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5 pounds beef short ribs
2 tablespoons oil
1 cup onions -- chopped
1 1/4 cups catsup
3/4 cup water
1/4 cup Worcestershire sauce
1/4 cup vinegar
2 tablespoons brown sugar
2 teaspoons salt

Preparation / Directions:

1. Cut ribs into individual portions, about 2 1/2 inches wide; trim excess fat. 2. Place ribs on a rack in a foil-lined roasting pan; bake in preheated 450F. oven until browned, about 20 minutes. 3. Reduce oven temperature to 350F. 4. Remove beef and rack from the pan; pour off fat. 5. Return beef to the pan without the rack. 6. Heat oil in a saucepan; add onions and sauté 2 minutes. 7. Stir in remaining ingredients; bring to a boil. 8. Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat. 9. Cover and bake in 350F. oven until beef is fork-tender, about 2 hours, spooning sauce over beef once. 10. Skim excess fat from sauce in pan. 11. Arrange beef on a platter; serve with pan sauce.

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