Short Ribs

Directions

1. 1
   Sprinkle salt and pepper on all sides of short ribs and put into Dutch oven or a 3-quart covered casserole dish.
2. 2
   In a small saucepan, combine the tomato soup with the molasses, vinegar, liquid smoke and minced onion; bring to a boil and simmer for 5 minutes.
3. 3
   Pour over short ribs; cover and bake in a 275° oven for 3 to 4 hours, or until very tender.
4. 4
   Just before serving, spoon off any excess fat.
5. 5
   (If you prepare this dish ahead, refrigerate it and then lift off the solidified fat before you reheat it.)
6. 6
   Makes 8 to 10 servings.