Short Ribs

• 2 lb. meaty short ribs, cut into serving pieces

Place in frying pan. Brown – put the fatty pieces in first and brown meat it its own fat. Reduce heat to simmer. Add:

• 1/4 c. shoyu
• 1/4 c. sugar
• 1/4 c. other liquid (fruit juice, water, wine, etc.)
• 1/8 – 1/4 c. vinegar
• small piece of whole ginger

Slice 1 large onion. Place on top of short ribs. Sprinkle with coarsely ground pepper. Cover and simmer 2 – 3 hours, at least. To serve: Remove ribs, keep warm. Skim fat from gravy, thicken gravy, pour over ribs and serve. Liquid proportions may be changed for individual preferences. If liquid dries up during cooking, add water and reduce heat.