3-4 lbs. beef short ribs
1 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
1 tbsp. prepared horseradish
1/4 tsp. black pepper
2 med.-size onions, sliced
1 tsp. salt
1 tbsp. sugar
1 c. catsup
1 c. water
1 bay leaf
1 tbsp. dry mustard

In large saucepan, combine short ribs with remaining ingredients except onions. Cover; simmer 2 hours or until tender. Cool, then chill until 1 1/4 hours before serving time.

Skim off fat and remove any loose bones from ribs. Remove bay leaf. Place meat in a 6-cup baking dish and pour sauce over. Top with onion slices; cover. Bake in 350 degree oven for 30 minutes; uncover. Baste with sauce. Bake 30 minutes longer or until meat is very tender.