Short Ribs

These are the most delicious short ribs that I have ever had!  The sauce has some interesting ingredients, but they all work together to create a delicious meal.  I served this over white rice but have also served it over mashed potatoes in the past.  Both are delicious.  Enjoy!

5 pounds short ribs
1/2 cup chili sauce
2/3 cup sweet pickle juice
4 teaspoon salt
1/4 teaspoon ground cloves
1extra large onion, sliced
2 green peppers cut into rings
4 tablespoons flour
cold water
Cooked white rice




Pat all short ribs dry with paper towels.  Set a large dutch oven over med-high heat.  Brown short ribs a few at a time on all sides.  Set aside until all are browned. 

Place all ribs back into pot.  Cover and cook over low heat for one hour.  Ribs will create their own liquid as they cook. 

Mix together chili sauce, pickle juice, salt, cloves and onions.  Pour over the ribs.  Cover and cook for another hour on low. 

Add in peppers, cover and cook for 30 minutes.  Remove ribs and vegetables to platter. 

Pour liquid from pan into large measuring bowl.  Add enough water to the sauce to equal two cups.  Return to skillet.  Mix together flour and water.  Stir into pan and cook over low heat, stirring until thick, about 4 minutes.   

Serve short ribs on rice and top with sauce.