Recipe - English Sweet And Sour Ribs

3 pound Chuck Short Ribs *
Three fourths cup Unbleached Allpurpose Flour
2 teaspoon Seasoned Salt
1 teaspoon Pepper
One half cup Cooking Oil
2 cup Sliced Onion
1 One half cup Hot Water
8 Heaping T Dark Brown Sugar
1/3 cup Catsup
One fourth cup Red Wine Vinegar
2 Cloves Garlic, Minced
2 Large Bay Leaves

* Short ribs should be meaty and cut in the English cut.
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Trim excess fat from short ribs. Combine flour, seasoned salt and pepper;
dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove
meat from pan. Add onions and cook until golden brown. Place ribs on top
of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay
leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2
One half hours. Remove bay leaves before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini