Barbecued Short Ribs
Mary Alice Powell was the longtime food editor of The Toledo Blade.
  • 3 pounds short ribs of beef
  • 2 Tablespoons shortening
  • 1 medium onion, chopped
  • ¼ cup vinegar
  • 2 Tablespoons brown sugar
  • 1 cup ketchup
  • ¼ teaspoon hot pepper sauce
  • 1 teaspoon prepared yellow mustard
  • ½ cup diced celery
  • 1 teaspoon table salt
  1. Have ribs cut into sections 2 to 3 inches long.
  2. Melt shortening in heavy frying pan and brown ribs. Add onion and cook 2-3 minutes; do not brown. Add all remaining ingredients.
  3. Cover and cook slowly on top of range, or transfer to a casserole, cover and bake at 325 degrees for 3 hours or until tender. Serves 4. (I did the oven method and they were perfect!)
Recipe by The Culinary Cellar at