Short Ribs
3-1/2 lb. short ribs
1 can tomato paste
3-1/2 cup water
2 tbsp. vinegar
2 tsp. Worcestershire sauce
1 tbsp. curry
2 tsp. sugar
1/2 tsp. salt
2 tbsp. shoyu
1/2 tsp. ajinomoto
1/4 cup sherry (optional)
1 large onions, chopped
Have the butcher cut the ribs into 3 inch length, then cut into strips with one or two bones in each strip. Flour and pepper the ribs, put in baking pan or casserole, and on ribs sprinkle chopped onions. Mix the dry ingredients, add shoyu to moisten then add everything. Pour over ribs and cover. Bake at 325 to 350 F, slowly for about 3-1/2 to 4 hours or simmer on top of stove.
