Tom’s Short Ribs

Brown 2lbs spare ribs in a hot skillet. Transfer to a 2-3 qt dutch oven or baking pot.

Finely chop one medium onion. Sauté with 2 tablespoons butter in the skillet.


  • 2 tablespoons vinegar
  • 1/8 teaspoon cayenne pepper
  • ¼ cup lemon juice
  • 2 tablespoons brown sugar
  • 1 cup ketchup
  • 2 tablespoons Worstershire sauce
  • ½ tablespoon ground mustard
  • 1 cup water
  • ½ cup finely chopped celery

Pour over onions to capture the rib residue and onion. Pour mixture over ribs.

Cover and bake for 2 hours (minimum) at 350F. The ribs should cook long enough to pull off the bones.

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