Trim excess fat from 4 pounds of beef short ribs. Season with 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 1/3 cup catsup, 2 tablespoons molasses, 1 teaspoon lemon juice, teaspoon dry mustard, 1/4 teaspoon chili powder, and dash of garlic powder; brush over ribs. Broil 4 to 5 inches from heat for 15 minutes, turning often and brushing with sauce.

Serves 4.