Barbecued Short Ribs - cooking recipe

Ingredients

5 lb. short ribs (beef)
1 1/2 c. catsup
1/2 c. white vinegar
1/3 c. packed brown sugar
1 Tbsp. Worcestershire sauce
2 tsp. grated lime peel
1 1/2 tsp. dry mustard
3/4 tsp. garlic salt
1/4 tsp. pepper

Preparation

In 8-quart Dutch oven, cover beef short ribs with water; over high heat, heat to boiling.
Reduce heat to low; cover and simmer 2 hours or until ribs are fork-tender.
About 1 hour before serving, in small bowl combine catsup and remaining ingredients. Pour sauce over ribs and either heat in oven until heated through or cook on outdoor grill.
Serves 6 to 8.