| 1 | Set out a heavy skillet and a roasting pan having a tight fitting cover. |
| 2 | Cut the ribs into serving-size pieces. |
| 3 | Coat meat evenly with a mixture of the next three ingredients, flour, salt, and pepper. |
| 4 | Pour the cooking oil in the heavy skillet. |
| 5 | Add the ribs to the oil and brown slowly on both sides. |
| 6 | While the meat is browning, prepare the meat broth. |
| 7 | Add the next 10 (from ketchup to the garlic clove), ingredients to the broth mixture. |
| 8 | Finely chop the onion. |
| 9 | Put the meat into the roasting pan. |
| 10 | Pour the broth mixture over the brownrd ribs. |
| 11 | Add the chopped onion. |
| 12 | Cover and put in a 350 °F. |
| 13 | Oven for about 1-?hours, or until the ribs are tender. |
| 14 | With a slotted spoon, remove meat from pan to a warm serving platter. |
| 15 | Set aside to keep warm while preparing the sauce. |
| 16 | For sauce: if necessary, skim excess fat from cooking liquid. |
| 17 | Strain the liquid and pour into a small saucepan. |
| 18 | Mix the ?cup of water and 2 tablespoons of flour in a screw top jar. |
| 19 | Cover jar tightly and shake until mixture is well blended. |
| 20 | Bring liquid in saucepan to boiling; stirring constantly, slowly pour ?of the flour mixture into the cooking liquid. |
| 21 | Bring to boiling. |
| 22 | Gradually add the remaining flour mixture. |
| 23 | Bring sauce to boiling after each addition. |
| 24 | Cook 3 to 5 minutes. |
| 25 | Spoon or pour about ?of the hot sauce over spareibs on the platter. |
| 26 | Serve remaining sauce in a gravy boat if desired. |
| 27 | Serve ribs with spatzle |
