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

Prepare marinade: Combine all ingredients except short ribs. Mix well.

Arrange ribs in roasting pan. Pour marinade over ribs. Refrigerate for 4 hours.

Preheat oven to 350 degrees.

Cover pan; bake for 3 hours or until tender.

Skim excess fat from sauce. Serve with ribs. Serves 4.