Asian Barbecued Short Ribs

Directions

1. In a Dutch oven, brown ribs in oil on all sides in batches. Remove ribs; set aside. In the same pan, saute onion until tender, about 2 minutes. Return ribs to the pan.
2. Combine the ketchup, 1/2 cup water, soy sauce, lemon juice, brown sugar, mustard, ginger, salt, pepper and bay leaf; pour over ribs.
3. Cover and bake at 325° until ribs are tender, 1-3/4-2 hours.
4. Remove ribs and keep warm. Discard bay leaf. Skim fat from pan drippings. In a small bowl, combine flour and remaining water until smooth; gradually stir into drippings. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with ribs. If desired, top with green onions and sesame seeds.