English Sweet and Sour Ribs
5 servings
3 lb Chuck short ribs *
3/4 c Unbleached all-purpose flour
2 t Seasoned salt
1 t Pepper
1/2 c Cooking oil
2 c Sliced onion
1 1/2 c Hot water
8 ea Heaping t dark brown sugar
1/3 c Catsup
1/4 c Red wine vinegar
2 ea Cloves garlic, minced
2 ea 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 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 (350 degrees F.) 2 1/2 hours. Remove bay leaves
before serving. Can be used with boneless pork spareribs, as well
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