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4 lb. beef short ribs
2 stalks celery, sliced
1/4 c. packed brown sugar
1/4 c. flour
1/2 tsp. salt
1/4 tsp. dry mustard
1 medium onion
1 1/4 c. catsup
1/2 c. cider vinegar
1 Tbsp. Worcestershire sauce

Arrange ribs in 12 x 8-inch dish, with meatiest portions
towards edge of dish. Add onion and celery. Cook covered with
plastic wrap at Medium 10 to 15 minutes. Drain. Meanwhile
combine remaining ingredients; pour over ribs. Cook covered at
High 5 minutes and at Low 60 minutes or until ribs are tender.
Rearrange ribs once and baste with sauce. Let stand, covered 5
minutes before serving.

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