Let's Cook Meat: Recipes You'll Like

by National Live Stock and Meat Board

½ cup brown sugar

1 teaspoon dry mustard

1 tablespoon flour

2 tablespoons vinegar

2 tablespoons lemon juice

¼ teaspoon grated lemon rind

1 bay leaf

1½ cups water

½ cup raisins

Cut ribs into serving pieces and brown in own fat or a small amount of lard or drippings. Pour off drippings, season ribs with salt and pepper. Add quartered onion. Combine remaining ingredients and bring to a boil. Pour over short ribs. Cover closely and cook slowly about 2 hours or until meat is tender. Thicken sauce if desired. 6 to 8 servings.