2 lbs. short ribs, chunky preferred
1 tbsp. whole cloves
1 tbsp. whole allspice
1 bay leaf

GLAZE:

1/3 c. vinegar
1/4 c. honey
2 tbsp. ground mustard
1/2 tsp. garlic salt
1/2 tsp. tarragon
1/4 tsp. onion powder
1/8 tsp. pepper or to taste

Put short ribs in Dutch oven, cover with water and add spices. Bring to boil. Simmer, covered 2 hours or until tender. Heat ingredients for glaze in small saucepan. Simmer 5 minutes. Stir to blend. Place ribs in broiler pan and brush with mustard glaze. Broil 10 to 15 minutes, or until browned. Turn and brush with glaze often. Total cooking time is 2 1/2 hours. Good with noodles.