2 med. onions
4 lbs. beef chuck short ribs
Salt
Water
1 med. green pepper
2 tbsp. salad oil
1 garlic clove, crushed
3/4 c. catsup
2 tbsp. brown sugar
1/2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce

Cut 1 onion into quarters, set aside remaining onion. In 6 quart Dutch oven over high heat, heat beef chuck short ribs, cut up onion, 1 teaspoon salt and enough water to cover to boiling. Reduce heat to low, cover and simmer 1 1/4 hours or until meat is fork tender.

Prepare barbecue sauce. Dice green pepper and reserved onion in 2 quart saucepan over medium heat. In hot salad oil, cook pepper, onion and garlic until tender, stirring occasionally. Stir in catsup, brown sugar, Worcestershire and hot pepper sauce, 1/3 cup water, and 1/4 teaspoon salt on high heat, until boiling and simmer 5 minutes to blend flavors. Arrange ribs on rack in broiling pan. About 5 inches from source of heat, broil ribs 20 minutes until heated through. Brush with sauce, turning occasionally. Makes 6 servings.