| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Dutch |
Meats, Main dish |
6 |
Servings |
INGREDIENTS
| 4 |
lb |
Beef short ribs |
| 1 |
ts |
Salt (optional) |
| 3/4 |
c |
Chopped onion |
| 1 |
tb |
Vegetable oil |
| 3/4 |
c |
Catsup |
| 1/2 |
c |
Aunt Jemima Syrup OR- Lite Syrup |
| 1/3 |
c |
Lemon juice |
| 3 |
tb |
Worcestershire sauce |
| 2 |
tb |
Prepared mustard |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
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.
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker03.zip
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