Deviled Short Ribs Of Beef


4 lbs. short ribs of beef
1 medium onion, sliced
1 bay leaf
1/2 teaspoon ground ginger
1 1/2 tablespoon brown sugar
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons lemon juice
1/4 cup soy sauce
1/2 cup catsup
1/2 cup water
1/4 cup flour

Brown ribs well over moderately high heat, started in cold stewpot. Discard fat.
Cover pot, reduce heat to low, and simmer for 1 3/4 hours. Pour off all grease again.
Add onion and bay leaf and return to low heat. Mix ginger, brown sugar, salt, and pepper together in small bowl. Stir in lemon juice and soy sauce. Add to ribs.
Mix catsup and water and add to pot. Cover and cook for at least 1/2 hour, until meat is tender.
Pour off cooking liquid to measure. Discard bay leaf. Add water if necessary to make 2 cups liquid. Shake flour into the liquid to make a thin sauce. Return to pot and bring to a light boil, stirring well to thicken sauce. Serve immediately with cooked noodles.
NOTE: If it is necessary to add water to the cooking liquid for the sauce, first add the flour to the cold water and shake vigorously in a jar or shaker. If the flour forms lumps, use a hand blender or whisk to smooth out the lumps before stirring into the hot liquid.