Author: Mary Alice Powell, from her book "Aren't you going to taste it, Honey/"
Mary Alice Powell was the longtime food editor of The Toledo Blade.
Ingredients
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
Instructions
Have ribs cut into sections 2 to 3 inches long.
Melt shortening in heavy frying pan and brown ribs. Add onion and cook 2-3 minutes; do not brown. Add all remaining ingredients.
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 https://theculinarycellar.com/two-extraordinary-food-editors/