Stove-Top Short Ribs

Preparation

Dredge 3 pounds beef short ribs in flour; brown in hot vegetable oil in a large skillet; drain well and set aside. Pour off excess vegetable oil. Combine 1 can (10 1/2 ounce) beef broth, 1 cup chopped dried apricots, 2 tablespoons each brown sugar and vinegar and 1/4 teaspoon each cinnamon, cloves and allspice; pour over ribs. Cover and cook over low heat about 2 1/2 hours, or until ribs are tender, turning ribs and basting occasionally with sauce.

Yield: 3 to 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.