3 lb. beef shortribs
1/2 c. water
1 (6 oz.) can tomato paste
3/4 c. brown sugar
2 tbsp. prepared mustard
2 tsp. salt
1/2 c. chopped onion
1 c. ketchup
1 c. vinegar

Brown shortribs on all sides in a large skillet without shortening. Cover and cook over low heat 1 hour. Drain off drippings. Combine remaining ingredients and pour over ribs. Cover and cook over low heat 1 1/2 hours. Serve over mashed potatoes.