3 lbs. short ribs
Salt and pepper
2 tbsp. shortening
1 med. onion, sliced
1/2 c. light brown sugar
1 tsp. dry mustard
1 tbsp. flour
2 tbsp., vinegar
2 tbsp. lemon juice
1/4 tsp. grated lemon rind
1 bay leaf
1 1/2 c. water
3 (1 lb.) cans lima beans, drained
Onion rings for garnish

Heat oven 400 degrees. Sprinkle ribs with salt and pepper. Brown ribs well in shortening. Place ribs in 3 quart casserole. In same fat, saute onion. Pour off drippings. Add brown sugar, mustard, flour, vinegar, lemon juice, rib, bay leaf and water. Bring to boil. Pour over ribs. Bake uncovered 1 1/4 hours. Stir in beans and bake covered 1/2 hour. Garnish with onion rings.