SOUTHWEST SHORT RIBS

1 cup chopped onions
1 cup chili sauce
1/2 cup water
1/4 cup chopped fresh cilantro or basil
1/4 cup lime juice
2 tablespoons prepared horseradish
4 garlic cloves, crushed
3 1/2 to 4 lb. beef short ribs, cut into pieces

In 13x9-inch (3-quart) baking dish or large resealable plastic bag, combine all ingredients except ribs; blend well. Add ribs; turn to coat. Cover dish or seal bag. Refrigerate at least 4 hours or overnight.

TO COOK:
Heat oven to 350 degrees F.

Remove ribs from marinade; reserve marinade. Place ribs in shallow baking pan; cover.

Bake at 350 degrees F for 2 to 2 1/2 hours or until tender, removing cover during last half hour of baking.

Place reserved marinade in small saucepan. Bring mixture to a boil. Cook 2 minutes, stirring occasionally. Serve hot marinade with ribs.

Makes 4 to 6 servings
From: Recipelink.com
Source: Recipe booklet: Mexican Cooking, Pillsbury Classic Cookbooks, May 1995, #171