4 to 5 lbs. beef short ribs
Salt and pepper to taste

Season short ribs with salt and pepper and bake at 350 degrees until nicely browned, about 30 minutes. Pour off any accumulated fat in pan. Cool ribs. Set aside.

1/2 c. tomato puree
1/2 c. cider vinegar
1/4 c. dry sherry wine
1/2 tsp. Worcestershire sauce
1 tsp. dry mustard
1 tsp. BBQ spice
1 clove garlic, finely chopped
1 c. catsup
1 tbsp. soy sauce
1/4 c. salad oil
1 tsp. liquid smoke
1 tsp. salt
1/2 tsp. white pepper
1/4 c. sugar
1 1/2 tsp. cornstarch
3 tbsp. water

Combine all ingredients except cornstarch and water in a saucepan and bring to a boil. Dissolve cornstarch in water and stir into sauce. Cook and stir until mixture boils and is thickened. Cook 2 minutes. Makes about 3 cups. Dip cooled ribs into barbecue sauce and place in a baking dish. Bake at 325 degrees for 1 hour or until ribs are tender.

Makes 4 servings.