Slow-Cooked Short Ribs

Source: Taste of Home magazine - June/July 2000

2/3 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
4 to 4 1/2 pounds boneless beef short ribs
1/4 to 1/3 cup butter or margarine
1 large onion, chopped
1 1/2 cups beef broth
3/4 cup cider or red wine vinegar
3/4 cup packed brown sugar
1/2 cup chili sauce
1/3 cup catsup
1/3 cup Worcestershire sauce
5 garlic cloves, minced
1 1/2 teaspoons chili powder

In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat.

In a large skillet, brown ribs in butter. Transfer to a large crockpot.

In the same skillet, combine remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs. Cover and cook on LOW for 9 to 10 hours or until meat is tender.

Yields 12 to 15 servings.