Red Cooked Short Ribs Recipe

Coat ribs thoroughly with flour; reserve 1/4 cup excess flour.

Heat oil in Dutch oven or large saucepan over medium heat.

Add ribs and brown slowly on all sides; drain off excess oil.

Combine 1 1/4 cups water, teriyaki sauce, garlic, ginger and cloves; pour over ribs.

Cover; simmer 2 hours, or until ribs are tender.

Meanwhile, blend reserved flour and remaining 1/2 cup water.

Remove ribs to serving platter; keep warm.

Pour pan drippings into large measuring cup; skim off fat.

Add enough water to measure 2 1/2 cups; return to pan and bring to boil.

Gradually stir in flour mixture.

Cook and stir until thickened; serve with ribs.