West Virginia Sweet and Sour Short Ribs

Makes 4 servings (picture below)

SEASONING MIX

2 teaspoons salt
2 teaspoons paprika
1-1/2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried thyme leaves
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon ground cumin
2 cups chopped onions
1-1/2 cups chopped green bell peppers
1 cup chopped celery
4 pounds good-quality beef short ribs (about 8 ribs), excess fat removed and cut into individual ribs
1 (15-ounce) can tomato sauce
1/4 cup honey
1/4 cup distilled white vinegar
1/2 cup bottled chili sauce
1 cup beef stock

Preheat the oven to 300 degrees
Combine the seasoning mix ingredients thoroughly in a small bowl. Makes 1/4 cup plus 1/2 teaspoon.

Combine the onions, bell peppers, and celery in a large baking pan. Sprinkle with I tablespoon of the seasoning mix and rub it in well with your hands. Place the short ribs on top of the vegetables in a single layer. Sprinkle the ribs all over with 2 tablespoons of the seasoning mix and rub it in well with your hands. Cover the pan tightly with foil and bake 1 hour. Remove the foil and hake 1 more hour.

Remove the ribs from the baking pan and drain off all the fat. Add the tomato sauce to the pan and stir in the honey. Using a wire whisk, whip in the vinegar, chili sauce, beef stock, and the remaining seasoning mix. Return the ribs to the pan, meat side down, and baste with the sauce. Bake, uncovered, until the meat is tender, about 1 hour.

Serve 2 ribs per portion, topped with sauce.