English Sweet And Sour Ribs

How sweet all at once it was for me to be rid of those fruitless joys which I had once feared to lose and was now glad to reject! You drove them from me, You who are the true, the sovereign joy. You drove them from me and took their place, You who are sweeter than all pleasure, though not to flesh and blood, You who outshine all light yet are hidden deeper than any secret in our hearts, You who surpass all honor though not in the eyes of men who see all honor in themselves. At last my mind was free from the gnawing anxieties of ambition and gain, from wallowing in filth and scratching the itching sore of lust. I began to talk to you freely, O Lord my God, my Light, my Wealth, and my Salvation.

Augustine

CATEGORY	CUISINE	TAG	YIELD
Meats	English	Beef, Meats	5	Servings

INGREDIENTS

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		Heaping T Dark Brown Sugar
1/3	c	Catsup
1/4	c	Red Wine Vinegar
2		Cloves Garlic, Minced
2		Large Bay Leaves

INSTRUCTIONS

Short ribs should be meaty and cut in the English cut.
~----------------- 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 1/2 hours.  Remove bay
leaves before serving.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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