1 1/2 tsp. salt
1/2 tsp. pepper
3 to 4 lbs. beef short ribs
1 can (8 oz.) tomato sauce
1 tbsp. molasses
2 tbsp. cider vinegar
1 tsp. liquid smoke flavoring
1 tbsp. instant minced onion

Sprinkle salt and pepper on all sides of short ribs and put in Dutch oven or 3 quart casserole. In a small pan combine tomato sauce with the molasses, vinegar, liquid smoke and instant minced onion. Bring to a boil and simmer for 5 minutes.

Pour over the short ribs, cover and bake in 275 degree oven for 3 to 4 hours or until ribs are very tender. Just before serving, spoon off excess fat or make a day ahead, refrigerate and lift off solidified fat. Makes 4 servings.