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Short Ribs in Tangy Hot Barbecue Sauce)

1 lb. boneless beef short ribs

1 Tbsp. oil
1 large onion, chopped
2 cloves garlic, minced
2 large tomatoes, chopped
1 cup beef stock
3 Tbsp. cider vinegar
2 Tbsp. brown sugar
1 Tbsp. plus 1 tsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1 tsp. cayenne
1/4 tsp. paprika
1/4 tsp. tumeric
2 thick sliced lemon
10 parsley sprigs

2 red potatoes, peeled and cut into bite-size pieces
3 carrots, peeled and cut into bite-size pieces

Preheat broiler. Lay ribs in baking pan and broil 10 minutes,
turning often.

Preheat oven to 350. Put oil in large ovenproof pot over medium
heat and saute onion and garlic until soft. Add remaining ingredients
and blend thoroughly. Add ribs and their juices. Bring mixture to
a boil. Turn heat off, cover ribs and put pan in oven to bake for
2 hours.

Add potatoes and carrots to ribs, continue baking 30 minutes longer,
or until tender. Remove lemon and parsley. Skim sauce with a spoon
to remove fat. Arrange ribs and vegetables on warm plates and serve.


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