EASY SHORT RIBS

1 tbsp coconut or olive oil

3 pounds beef short ribs
1 small onion, chopped
1 garlic clove, minced
1 (6-ounce) can tomato paste
1 cup low-sugar ketchup
1/2 cup packed Splenda Brown Sugar Blend
1/2 cup white vinegar
1/2 cup water
2 tablespoons yellow mustard
2 teaspoons salt

Heat the oil in a Dutch oven over medium-high heat. Add the ribs and brown on all sides. Reduce heat to low, cover, and cook 1 hour; drain.

In a medium mixing bowl, combine  the remaining ingredients; mix well and pour over ribs.

Cover and cook 1-1/2 hours, or until beef is tender, stirring occasionally.

 File Photo