Season 4 or 5 pounds short ribs with salt and pepper to taste and bake until brown (about 30 minutes). POUR OFF FAT.

Combine the following:

1/2 c. tomato puree
1/4 c. dry sherry wine
1 tsp. dry mustard
1 clove garlic, finely minced
1 tbsp. soy sauce
1 tsp. liquid smoke
1/2 tsp. white pepper
1/2 c. cider vinegar
1/2 tsp. Worcestershire sauce
1 tsp. barbecue spice
1 c. ketchup
1/4 c. salad oil
1 tsp. salt
1/4 c. sugar

Combine the above and bring to boil.

Dissolve 1 1/2 tablespoons cornstarch in 3 tablespoons water and stir into sauce. Cook and stir until mixture boils and is thick. Cook 2 minutes. Makes 3 cups sauce. Dip cooled ribs into sauce and place in baking dish. Bake for one hour in 325 degree oven for one hour or until tender. Makes about 4 servings. Pam baking dish.