Ribs & Rice

2.5 lbs. short ribs
1 cup carrot slices
1 cup rice
1/2 cup chopped onion
1/2 cup chopped celery
1/4 cup green pepper

SAUCE

3 cups boiling water
2 beef bouillon cubes
Dash/splash Worcestershire sauce
2 tsp. salt
pepper
1/2 cup ketchup
2 tbsp. molasses
2 tbsp. lemon juice or vinegar
1 tsp. dry mustard
Dash garlic powder.

In a large fry pan brown ribs in oil.
Remove from pan.
Combine rice and vegetables in large casserold.
Arrange ribs over top.
Drain fat from pan.
Add sauce ingredients and bring to a boil- stirring constantly.
Pour sauce over ribs and rice.
Cover
Bake at 325F for approximately 2 - 2 1/2 hours.

Serves 6