3 lb. shortribs
1/2 tsp. salt
1/4 tsp. pepper
1/4 c. catsup
8 oz. can tomato sauce
1 tbsp. sugar
1 clove garlic, minced
1/4 c. water
1/4 c. brown sugar
1 1/2 tbsp. vinegar
1 1/2 tbsp. sherry
3 tbsp. soy sauce
1 1/2 tbsp. Worcestershire sauce
2 tbsp. cornstarch

Season shortribs with salt and pepper. In a large skillet brown meat. Combine remaining ingredients, except cornstarch and water. Pour over meat. Simmer for 1 1/2 hour or until tender. Combine cornstarch and water, stir into hot mixture. Cook, stirring constantly until thickened. Yields 6.