3 lbs. beef shortribs
2 tsp. salt
1/2 c. water
1/2 c. chopped onion
1 clove garlic, minced
1 (6 oz.) can tomato paste
1 c. catsup
3/4 c. firmly packed brown sugar
1/2 c. vinegar
2 tbsp. prepared mustard

Brown ribs on all sides in a large skillet (do not add oil or shortening). Cover and cook over low heat for 1 hour. Drain off pan drippings. Combine remaining ingredients; pour over ribs. Cover tightly, and cook over low heat 1 1/2 hours or until meat is tender. Yield: 4 to 6 servings.