Beef Short Ribs 

4 pounds beef short ribs, cut into serving size pieces

1 medium size yellow onion chopped

2 tablespoons prepared white horseradish

1 ½  cups ketchup

1 tablespoon vegetable oil

¼ cup firmly packed light brown sugar

1 teaspoon Worchester sauce

½ teaspoon salt

1 tablespoon chopped parsley

Preheat the broiler. Sprinkle short ribs with meat tenderizer according to package directions. Place the ribs on the rack over a broiler pan. Bring all the ribs 5 inches from the heat, turning occasionally, until they are fork tender, about 20 minutes. 

Meanwhile, in a small sauce pan, heat oil over moderate heat. Add onion and sauté until soft, about five minutes. Stir in ketchup, sugar, horseradish, Worcestershire sauce, and salt; bring the mixture to a boil, stirring occasionally. Reduce the heat to low, cover, and some of the back barbecue sauce for 10 minutes. 

Brush the ribs with some of the barbecue sauce. Continue broiling 10 more minutes, turning the ribs over and pressing them once more during broiing so they are well coated. Transfer the ribs to a warm platter, sprinkle with chopped parsley.