Recipe information
Yield
serves 4
Ingredients
2 pounds short ribs, cut in 2-inch pieces
Salt
1/4 cup minced onion
1/2 cup ketchup
1/4 cup water
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
1 tablespoon prepared mustard
1/8 teaspoon salt
1 tablespoon Worcestershire sauce
Preparation
Trim the top layer of fat from the short ribs. Place several pieces of this fat in a Dutch oven, and cook over medium heat until the bottom is lightly coated with fat. Remove the pot from the heat. Sprinkle the short ribs with salt, then brown them on all sides, removing pieces as they are done. Add the onion and sauté until lightly browned. Return the short ribs to the pot and add the ketchup, water, lemon juice, sugar, mustard, salt, and Worcestershire sauce. Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally. Or, you may finish cooking the short ribs in the covered pot in a 300-degree oven.
The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.
Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
