3 lbs. short ribs
1 c. tomato sauce, puree or ketchup
1 c. water
1/4 c. vinegar
1 tbsp. sugar
1 tbsp. prepared horseradish
1 tbsp. prepared mustard
1 tsp. salt
1/4 tsp. pepper
2 onions, chopped fine
2 tbsp. chopped parsley

Wipe meat with damp cloth; place in deep bowl.

Combine remaining ingredients; pour over short ribs. Let stand in refrigerator at least 4 hours or overnight for best flavor.

Place in Dutch oven or shallow baking pan. Cover (use foil if pan is coverless) and cook until tender, about 3 hours. Add more water as needed. Put meat in serving dish. Skim excess fat off sauce; then spoon sauce over ribs. Makes 6 servings.

DUTCH OVEN DINNER:

An hour before end of cooking time, peel 12 medium-size whole onions and put alongside meat. Cut circle of aluminum foil, using lid for pattern, and fit into pan on top of meat. Put 6 scrubbed, medium potatoes on top of foil (out of barbecue sauce). Cover and continue cooking. Meat, onions and potatoes should be cooked in 1 hour. Makes 6 servings.