German Short Ribs

• 3 to 3 1/2 lb. short ribs
• 1 tsp. salt
• 2 Tbsp. shortening
• 1/2 c. dry red wine
• 1/2 c. chili sauce
• 3 Tbsp. vinegar
• 1/2 tsp. dry mustard
• 4 Tbsp. flour
• 1/8 tsp. pepper
• 2 medium onions, sliced in rings
• 3 Tbsp. brown sugar
• 1 Tbsp. Worcestershire sauce
• 1 tsp. chili powder

1. Coat short ribs with 2 tablespoons flour, salt and pepper. Brown in shortening.
2. In crock-pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder.
3. Cover and cook on low for 6 to 8 hours.
4. Turn heat to high and thicken with remaining 2 tablespoons flour (or cornstarch), dissolved in water.
5. Cook on high for 10 minutes. Serve over wide egg noodles.
6. Serves 5 or 6.

short ribs, salt, shortening, red wine, chili sauce, vinegar, dry mustard, flour, pepper, onions, brown sugar, worcestershire sauce, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=892535 (may not work)