BBQ Short Ribs

      4 lb Beef short ribs                          -OR- Lite Syrup
      1 ts Salt (optional)                   1/3 c  Lemon juice
    3/4 c  Chopped onion                       3 tb Worcestershire sauce
      1 tb Vegetable oil                       2 tb Prepared mustard
    3/4 c  Catsup                            1/4 ts Pepper
    1/2 c  Aunt Jemima Syrup

  Trim excess fat from ribs.  Place ribs and salt in 4-qt. saucepan or Dutch
  oven.  Cover with water, bring to a boil.*   Cover; simmer 1-1/2 to 2 hours
  or until tender.  Meanwhile, saute onion in oil until tender.  Add
  remaining ingredients; simmer 15 minutes.  Drain ribs.  Place on rack
  over ash-colored coals on outdoor grill so meat is 6 to 7 inches from heat.
  Cookl 10 minutes, turning occasionally.  Baste ribs with sauce; continue
  cooking about 10 minutes, turning and basting frequently with sauce.
  Serve with remaining sauce, if desired.

  * Note:  Parboiling ribs is NOT recommended by BBQ experts!