| 1 | Cut ribs into individual portions, about 2 ?inches wide; trim excess fat. |
| 2 | Place ribs on a rack in a foil-lined roasting pan; bake in preheated 450°F. |
| 3 | Oven until browned, about 20 minutes. |
| 4 | Reduce oven temperature to 350°F. |
| 5 | Remove beef and rack from the pan; pour off fat. |
| 6 | Return beef to the pan without the rack. |
| 7 | Heat oil in a saucepan; add onions and saute 2 minutes. |
| 8 | Stir in remaining ingredients; bring to a boil. |
| 9 | Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat. |
| 10 | Cover and bake in 350°F. |
| 11 | Oven until beef is fork-tender, about 2 hours, spooning sauce over beef once. |
| 12 | 10. |
| 13 | Skim excess fat from sauce in pan. |
| 14 | 1Arrange beef on a platter; serve with pan sauce. |
