4 pounds beef short ribs cut into serving size
1 tablespoon vegetable oil
Unseasoned meat tenderizer
1 ½ cups ketchup
¼ cup firmly packed light brown sugar
1 medium sized yellow onion, chopped
2 tablespoons prepared white horseradish
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 tablespoon chopped parsley
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Preheat the broiler. Sprinkle short ribs with meat tenderizer according to package directions. Place the ribs on the rack over a broiler pan. Boil the ribs 5 inches from the heat, turning occasionally.
Meanwhile in a saucepan, heat oil over medium heat. Add saute and onion until soft, about 5 minutes. Stir in ketchup, horseradish, sugar salt and Worcestershire sauce, bring the mixture to a boil, stir occasionally. Lower the heat, cover, simmer the barbecue sauce for 10 minutes.
Brush the ribs with some of the barbecue sauce. Continue broiling 10 more minutes, turning the ribs over and brushing them, once more during broiling so they are well coated.
Cuisine Writer
