3 lbs. short ribs
1 c. catsup
3/4 c. firmly packed brown sugar
1/2 c. chopped onions
1 clove garlic, minced
1/2 c. water
1/2 c. vinegar
1 (16 oz.) tomato paste
2 tbsp. prepared mustard
2 tsp. salt

Cut ribs into serving size pieces and brown evenly on all sides in a large heavy skillet. (Do not add oil or shortening). Cover and cook over low heat 1 hour. Drain off pan drippings. Combine remaining ingredients, stirring well and pour over ribs in skillet. Cover and continue to cook over low heat 1 1/2 hours or until meat is tender. 4 servings.