Tangy Braised Short Ribs

1 (6-ounce) can frozen lemonade concentrate
1 medium onion
1 (15-ounce) can tomato sauce
4 teaspoons dried parsley
2 tablespoons firmly packed light brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon each dried thyme and crushed red pepper flakes
1 bay leaf
4 to 5 pounds beef short ribs
  1. Thaw the lemonade concentrate. Slice the onion. Separate the slices into rings.
  2. Combine lemonade concentrate and tomato sauce in a large heavy saucepan. Cook, stirring continually, over medium-high heat until mixture is hot.
  3. Add parsley, brown sugar, Worchester sauce, salt, thyme, red pepper flakes and bay leaf to tomato sauce mixture. Add ribs.
  4. Cook the mixture, stirring occasionally, until mixture comes to a boil.
  5. Cover the saucepan. Simmer, stirring occasionally, until the ribs are easily pierced with a knife, about 2 1/2 to 3 hours.
  6. Skim fat from the surface of the sauce. Discard the bay leaf. Transfer the ribs to a serving platter. Spoon sauce over ribs. Serve with coleslaw and corn muffins, if desired.

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