Barbecued Short Ribs

• 1 clove garlic
• 3 tbsp. fat
• 3 lbs. short ribs (cut in rib chunks)
• 3 medium onions
• 1 cup ketchup
• ½ cup vinegar
• 1 tsp. curry
• 1 tsp. paprika
• ¼ tsp. chili powder
• 1 tbsp. brown sugar
• 1 cup beef stock *
• 1 tsp. salt
• 1/8 tsp. pepper
• ½ tsp. dry mustard

Start your oven at 350 degrees F or moderate.

Chop up the garlic fine. Then heat the fat in a heavy skillet. Add garlic and short ribs and brown well on both sides.

Transfer meat and drippings to a large casserole or Dutch oven. Slice up the onions and add to meat. Mix up all the remaining ingredients and pour over the beef.

Cover very tightly and bake in the oven 1½ hours or until meat is very tender when pierced with a fork. To serve, place short ribs on a large platter and pour this rich and wonderful sauce over them. This will serve 4, more than generously or even 6 if appetites are of seemingly proportions.

*If you haven’t any stock of your own making, dissolve a cube of beef bouillon in a cup of boiling water.