3 lbs. short ribs
1 1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. water
1/2 c. brown sugar (dark)
Lima beans & carrot strips or vegetables of choice
2 med. onions, sliced & sauteed
1/2 tsp. dry mustard
2 tbsp. lemon juice
2 bay leaves
Flour to thicken gravy
Noodles or rice

Brown ribs in own fat, pour off drippings and season them with salt and pepper. Add onions, mustard, lemon juice, bay leaves and water. Cover tightly and cook slowly for 2 hours. Add brown sugar and vegetables. Cook 45 minutes or until the vegetables are done. Discard bay leaves. Thicken gravy and serve over noodles or rice. Serves 4 to 6.