Ingredients

1 ½ tsp. of salt
½ tsp. pepper
3 to 4 lbs. Beef Short Ribs
1 8oz. Can of Tomato Sauce
2 Tbs. Each of Molasses and cider vinegar
1 tsp. of liquid smoke [I use ½ tsp.]
1 Tbs. Instant minced onion

Instructions

Sprinkle salt and pepper on all sides of ribs. Then transfer ribs to a deep 3-quart pan or baking dish. Set aside.
In a small pan, combine tomato sauce, molasses, vinegar, smoke flavor and onion. Bring to a boil over high heat; then reduce heat and simmer uncovered, for 5 minutes.

Pour sauce over ribs, cover; Bake in a 275 degree oven until meat is very tender when pierced [3 to 4 hours] Skim and discard fat from sauce before serving. If made ahead, let cool, then cover and refrigerate until next day. Lift off and discard any solidified fat before re-heating, makes 4 to 6 servings.

I try and get the short ribs before they are cut short, about 6 inches long. I have found with our oven, it only takes about 2 hours to cook before they are falling off the bone. 3 hours for the longer ribs.

Short Cut – ½ to ¾ bottle of our favorite barbecue sauce instead of all those ingredients, either way we love it.

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