4-5 lb. short ribs of beef
2 tsp. salt, divided
2 c. boiling water
2 tbsp. ketchup
2 tbsp. Worcestershire sauce
2 tbsp. red wine vinegar
1 tbsp. beef stock base
2 tsp. brown sugar
3 whole allspice
1 tsp. cayenne pepper
1/2 tsp. grated lemon peel
1/4 tsp. caraway seed
2 tsp. arrowroot
1 tbsp. cold water

Heat oven to 350 degrees. Trim excess fat from ribs. Cut into serving size pieces. Sprinkle with 1 teaspoon salt. Arrange in large flat baking dish. Bake at 350 degrees for 1 to 1 1/2 hours, turning several times. Remove from oven. Drain off drippings. Sprinkle with remaining 1 teaspoon salt.

Combine boiling water, ketchup, Worcestershire sauce, vinegar, stock base, brown sugar, allspice, cayenne, lemon peel and caraway seed. Pour over ribs. Bake at 350 degrees for 1 hour, turning frequently. Arrange ribs on platter. Skim off fat from liquid in pan.

Combine arrowroot and cold water. Stir into liquid in pan. Cook and stir until sauce is thickened. Pour over ribs. 6 servings.