English Sweet And Sour Ribs |
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Ingredients 3 pounds Chuck Short Ribs *
3/4 cup Unbleached All-purpose Flour
2 teaspoons Seasoned Salt
1 teaspoon Pepper
1/2 cup Cooking Oil
2 cups Sliced Onion
1 1/2 cups Hot Water
8 each Heaping T Dark Brown Sugar
1/3 cup Catsup
1/4 cup Red Wine Vinegar
2 each Cloves Garlic -- Minced
2 each Large Bay Leaves
3/4 cup Unbleached All-purpose Flour
2 teaspoons Seasoned Salt
1 teaspoon Pepper
1/2 cup Cooking Oil
2 cups Sliced Onion
1 1/2 cups Hot Water
8 each Heaping T Dark Brown Sugar
1/3 cup Catsup
1/4 cup Red Wine Vinegar
2 each Cloves Garlic -- Minced
2 each Large Bay Leaves
ProceduresTrim 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 1/2 hours. Remove bay leaves before serving.
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 1/2 hours. Remove bay leaves before serving.
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