Slow-Cooked Short Ribs

• 2/3 c. all-purpose flour
• 2 t. salt
• 1/2 t. pepper
• 4 to 4 1/2 lb. boneless beef short ribs
• 1/4 to 1/3 c. butter or margarine
• 1 large onion, chopped
• 1 1/2 c. beef broth
• 3/4 c. cider or red wine vinegar
• 3/4 c. packed brown sugar
• 1/2 c. chili sauce
• 1/3 c. ketchup
• 1/3 c. Worcestershire sauce
• 5 garlic cloves, minced
• 1 1/2 t. chili powder

1. In a large resealable plastic bag, combine flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 5-quart slow cooker. In the same skillet, combine remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs (slow cooker will be full). Cover and cook on low for 9-10 hours or until meat is tender. Yields 12 - 15 servings.

allpurpose, salt, pepper, boneless beef short ribs, butter, onion, beef broth, cider, brown sugar, chili sauce, ketchup, worcestershire sauce, garlic, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36729 (may not work)