Tangy Braised Shortribs
Instructions
In a bowl, mix the chili sauce, molasses, cider vinegar, soy sauce, mustard, salt, hot pepper sauce and parsley until well blended.
Dust the shortribs with the flour.
Heat the vegetable oil in a Dutch oven or large sauté pan.
Cook the ribs over medium heat for , turning them occasionally.
Add the onions and continue to cook for several minutes, or until the meat begins to brown and the onions have softened.
Add the chili sauce mixture.
Cover the pan, turn the heat to low and cook for 1-1/, or until the meat is tender.
Scoop excess fat.
HOT TIP: if you prepare this dish a day ahead, you can separate the meat and sauce.
The fat will harden at the top of the sauce and will be easy to discard.
To reheat, pour sauce over the meat, cover the pan and bake in a preheated 350 degree oven for .