3 lb. short ribs (cut into serving pieces)
2 tbsp. prepared mustard
2 tsp. salt
1/2 tsp. chili powder
1/2 tsp. sugar
2 tbsp. lemon juice
1/4 c. oil
1 clove garlic, crushed
Black pepper to taste
1 sm. onion, chopped
Flour
2/3 c. stock or water

Place short ribs in a deep bowl. Mix remaining ingredients, except the flour and pour over ribs. Cover and refrigerate several hours turning meat once or twice. Drain reserving marinade. Preheat oven to 425 degrees. Arrange ribs on rack in roasting pan. Bake until browned (30 minutes). Reduce heat to 350 degrees. Add reserve marinade to ribs, cover, bake until tender (1 1/2 hours). Uncover and bake until fat on ribs is crisp. Remove ribs. Pour off fat. Add stock or water to pan. Boil 2 minutes. Thicken broth or water with flour. Serve with ribs.