3 lbs. beef short ribs, (I use country style boneless pork), cut into serving pieces
2 tbsp. shortening
1 c. catsup
1/2 c. brown sugar, firmly packed
2 tsp. prepared mustard
1 tsp. salt
1 lemon, sliced
1/2 c. onion, chopped
1/2 c. water
3 tbsp. Worcestershire sauce
2 tsp. garlic salt
1/4 tsp. powdered thyme

Brown meat in shortening in skillet. Drain off fat. Add remaining ingredients. Cover and simmer 1 1/2 to 2 hours, until tender.

TIP: Ribs may be covered and baked at 350 degrees for 1 1/2 to 2 hours. (I usually brown the meat, add other ingredients and cook all day in crock pot or simmer in electric frying pan.)