3 pounds beef short rib cut in serving-size pieces
2 tablespoons vegetable oil
1 onion medium chopped
1 1/2 cups water
1/4 cup brown sugar
1 tablespoon flour
Few drops of hot pepper sauce
1 teaspoon dry mustard
2 tablespoons cider vinegar
1 teaspoon lemon juice fresh
1 bay leaf
Salt and freshly ground pepper to taste
1 10 1/2-ounce package frozen lima beans cooked and
drained
Heat oven to 325? F. Trim excess fat from ribs; brown
in oil. Place ribs in a deep 2 1/2 - to 3-quart
casserole. Drain off fat in skillet, reserving about
2 tablespoons. Saut? onion in meat drippings; add
water and bring to boil.
Pour over ribs; cover and bake for 2 hours, or until
almost tender. Pour off juice into saucepan and
combine with sugar, flour, hot pepper sauce, mustard,
vinegar, lemon juice, and bay leaf. Bring to boil,
stirring constantly, and cook until well-blended and
slightly thickened. Season with salt and pepper;
pour over ribs and bake, uncovered, for 1 hour or
until meat is tender. Add lima beans; cover and bake
30 minutes.