Title: English Sweet & Sour Ribs
Categories: Beef Entree Ethnic
Yield: 5 Servings

3	lb	Chuck Short Ribs*
2	ts	Seasoned salt
1/2	c	Cooking oil
1 1/2	c	Hot water
1/3	c	Catsup
2		Cloves garlic, minced
3/4	c	Unbleached flour
1	ts	Pepper
2	c	Sliced onion
8	tb	Dark brown sugar (heaping)
1/4	c	Red wine vinegar
2		Large bay leaves

*Short ribs should be meaty and cut in the English cut.

Trim excess fat from short ribs. Combine flour, seasoned salt and pepper. Dredge short 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 (350øF) 2 1/2 hours. Remove bay leaves before serving.

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