Cent-Saving Apricot Short Ribs - cooking recipe

Ingredients

1/2 c. flour
1 tsp. salt
1/4 tsp. pepper
4 lb. short ribs, cut into serving pieces
3 Tbsp. salad oil
1 large onion, sliced
2 beef bouillon cubes
hot cooked noodles or rice
water
1 Tbsp. brown sugar
2 Tbsp. spicy brown mustard
2 Tbsp. vinegar
1/8 tsp. cinnamon
1/8 tsp. ginger
1 can (30 oz.) apricot or plums

Preparation

Combine flour, salt and pepper in paper bag; shake short ribs in seasoned flour until coated.
(Reserve remaining seasoned flour.)
Brown meat in hot oil in Dutch oven.
Remove meat and saute onion in drippings until lightly browned.
Return meat to Dutch oven and add bouillon cubes, 2 cups water, brown sugar, mustard, vinegar and spices.
Bring to boil, cover and reduce heat. Simmer 1 hour and 45 minutes or until meat is tender.
Remove short ribs to serving plate; keep warm.
Pour cooking liquid into quart measure; skim off fat.
If necessary, add water to make 3 cups liquid; return to Dutch oven.
Blend 1/4 cup of the seasoned flour with 1/3 cup water; stir into Dutch oven.
Cook, stirring constantly, until gravy boils, about 1 minute.
Add fruit and salt to taste.
Arrange noodles or rice around meat on serving platter. Spoon the fruit and part of the gravy over the meat and noodles or rice.
Serve remainder in bowl.