1 (6-oz.) can frozen lemonade
1 medium vidalia onion
1 (15-oz.) can tomato sauce with basil
1 tsp. dried parsley, crushed
1 tsp. dried basil, crushed
1/2 tsp. thyme, crushed
1/2 tsp. oregano, crushed
1/2 tsp. red pepper flakes
1 bay leaf
2 Tbsp. firmly packed light brown sugar
2 tsp. Worcestershire sauce
1 tsp. salt
5lbs. short ribs
Thaw the lemonade, slice onion and separate slices into rings.
Combine lemonade, tomato sauce in a large heavy pan. Cook stirring constantly over medium heat until mixture is hot.
Add herbs, red pepper flakes, bay leaf brown sugar,salt and Worcestershire sauce to tomato sauce mixture. Add ribs.
Cook the mixture stirring occasionally until mixture comes to a boil. Cover, simmering stirring until the ribs are easily pierced with a knife about 2-1/2 to 3 hours.
Skim fat from the surface of the sauce. Discard the bay leaf. Transfer the ribs to a serving platter. Spoon sauce over the ribs. Serve with rice or mashed roasted mashed potatoes. If desired.
I also cooked these in the oven 250 degrees wrapped with tight fitting foil for 5-6 hours stirring making sure that the sauce was on the ribs at all times. Or I have used a crock-pot and cooked on low for 8-10 hours they are even better in the crock-pot.