4 lb. beef short ribs or pork spare ribs
2/3 c. catsup
1/4 c. light molasses
1/4 c. lemon juice
1 tbsp. dry mustard
1/2 tsp. chili powder
Dash of garlic powder

Trim excess fat from ribs. Season with a little salt and pepper. Place ribs in Dutch oven; add water to cover. Cover; simmer until tender, about 2 hours. Drain; place ribs on rack of broiler pan.

Combine remaining ingredients; brush over ribs. Broil 4 to 5 inches from heat for 10 to 15 minutes, turning often and basting with sauce. Makes 4 servings.