Tangy Short Rib Barbecue

5 lb Beef short ribs

2 T Oil

1 c Onions,chopped

1 1/4 c Catsup

3/4 c Water

1/4 c Worcestershire sauce

1/4 c Vinegar

2 T Brown sugar

2 t Salt

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

450`F. oven until browned, about 20 minutes.

3. Reduce oven temperature to 350`F.

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 saute 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 350`F. 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.