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Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F.) 2 1/2 hours. Remove bay leaves before serving.
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Offset stick burner — traditional low-and-slow barbecue smoking
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fiery dry English mustard — mix fresh for roast beef, Welsh rarebit
Offset stick burner — traditional low-and-slow barbecue smoking