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3 to 4 lbs. beef short ribs
1 1/2 tsp. salt
1 (13 oz.) can pineapple tidbits
1/4 c. vinegar
1/4 c. soy sauce
1/2 c. minced onion
1/4 c. minced green pepper
3 Tbsp. brown sugar
1/2 tsp. dry mustard

Cook ribs in Dutch oven till browned. Pour off drippings. Sprinkle
ribs with 1 tsp. salt; Cover and cook 1 1/2 hours over low heat.
Pour off drippings. Combine rest of ingredients. Pour over ribs;
cover and cook another 30 minutes. Remove ribs.

Make a paste of flour and cold water. Add to sauce and cook until
thickened. Combine meat and

sauce; heat and serve over hot cooked rice. serves 6

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