| 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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