BEEF SHORT RIBS SUPREME

3 lb. beef short ribs or 3 lb. chuck roast
2 tsp. salt
1/2 c. water
1/2 c. chopped onion
1 clove minced garlic
1 (6 oz.) can tomato paste
1 c. catsup
3/4 c. firmly packed brown sugar
1/2 c. vinegar
2 tbsp. prepared mustard

Brown ribs on all sides in a large skillet. (Do not add oil or shortening.) Cover and cook over low heat for 1 hour in the water, salt, onion and garlic. Drain off pan drippings.

Combine remaining ingredients; pour over ribs. Cover tightly and cook over low heat for 1 1/2 hours or until meat is tender. Serve over rice. 4-6 servings.