4 lbs. beef short ribs
2/3 c. catsup
1/4 c. light molasses
1/4 c. lemon juice
1 tbsp. dry mustard
1/2 tsp. chili powder
Dash of garlic powder

Trim excess fat from ribs; season with salt and pepper. Place ribs in Dutch oven; add water to cover. Simmer, covered, about 2 hours or until tender. Drain; place ribs on unheated rack in broiler pan. Combine catsup and remaining ingredients; brush over ribs. Broil 4 to 5 inches from heat for 10 to 15 minutes, turning often and basting with sauce. Serves 4.