Yields about 6 to 8 servings.
3 lbs short ribs
Michigan spice
Peanut oil or vegetable oil
1 large onion, sliced
1 cup carrots, sliced
1 cup celery, sliced
1 green pepper (approximately 1 cup), sliced
1 cup fresh mushrooms, sliced
2 16 oz cans tomato sauce
2 tablespoons lemon juice
2 tablespoons brown sugar
1 tablespoon prepared mustard
2 tablespoons Worcestershire sauce
Sprinkle and rub ribs with Michigan spice.
Put peanut oil in a large frying pan and brown the ribs well on all sides.
Drain ribs on paper towels.
Put the ribs, tomato sauce, brown sugar, mustard, lemon juice and
Worcestershire sauce in a crock pot.
Cover with water.
Cook for 8 hours. Use high for first 4 hours, then low.
Stir occasionally.
Add onion, celery, pepper, carrots and mushrooms after 6 hours.