6 lb. short ribs of beef
1 tbsp. instant meat tenderizer
2 qt. water
2 tsp. salt
1 bay leaf
1 tsp. pepper
2 lg. onions, quartered

Moisten beef ribs with water; sprinkle with tenderizer. Pierce meat all over with sharp tined fork. Place ribs in large pot with water, onions, salt, bay leaf, and pepper. Bring to boil. Reduce heat, cover and simmer about 45 minutes.

1 c. tomato catsup
1/2 c. horseradish
1 tbsp. Worcestershire
1/2 c. mustard
2 crushed garlic cloves
1 tsp. hot pepper sauce

Mix all together. Remove ribs. Drain well. Place in shallow foil lined baking pan, brush well with sauce. Roast for 30 minutes at 425 degrees brushing with sauce every 5 minutes. Serves 6.