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Short Ribs, Number 7 (M, TNT)
Source: "Second Helpings, Please!" 1968, Edited by Norene Gilletz
Serves: 2-3

2 pounds lamb or veal ribs (I used beef short ribs)
7 tbsp. brown sugar
7 tbsp. soy sauce
7 tbsp. water
Crushed garlic, to taste

Brown ribs in dry skillet to remove fat.

Combine remaining ingredients. Add ribs and bake at 350°F for 1 hour or more.

Serve hot over rice. Reheats well.

Poster's Notes:
Wendy Baker says:
I have made a similar recipe for the lamb or veal ribs using honey and adding some ginger to the cooking liquid. You can also marinate the ribs in this mixture before cooking and use the liquid in the cooking, but not as a sauce after cooking unless it is cooked. This is for health reasons regarding raw meat.

Posted by Susan Binnington

Nutritional Info Per Serving: N/A