Chinese Style Red-Cooked Short Ribs

3 pounds beef short ribs
Flour
2T Vegetable oil
1/2 c. Tariyaki sauce
1 clove garlic
1/2 t. ground ginger
1/8 t. ground clover

Coat ribs with flour, brown thouroughly in hot oil in large sauce pan. Drain off excess oil.
Combine Teriyaki sauce, garlin, ginger, clover and 1 1/4 c. water and then pour over ribs.
Simmer, covered 2 hours or until tender.
Meanwhile, blend 1/4 c. flour and 1/2 c. water.
Remove ribs, keep warm.
Pour pan drippings into large measuring cup, skim off fat.  Add enough water to measure 1 1/2 c.; return to pan.
Gradually stir in flour mixture.
Cook and stir until thickened; serve over ribs.