3-4 lb. lean short ribs
1/2 tsp. salt
1/2 tsp. pepper
1 (8 oz.) can tomato sauce
2 tbsp. molasses
2 tbsp. cider vinegar
1 tbsp. instant minced onion

Sprinkle salt and pepper on all sides of the short ribs and put into a Dutch oven or 3 quart casserole. In a small pan, combine tomato sauce with molasses, vinegar, and minced onion. Bring this to boil and simmer for 5 minutes. Pour over short ribs; cover and bake in 275 degrees for 4 hours or longer until very tender. Just before serving, spoon off any excess fat. This can be made day before, refrigerated, solid fat removed and reheated in oven. Serves 3-4.