1 to 2 tablespoon vegetable oil
2 medium onions, chopped
1/2 cup beef broth
1 1/2 tablespoons light brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon paprika
3 pounds short ribs
1/2 cup chili sauce
3 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly-ground pepper

Preheat oven to 350 degrees F.

In large Dutch oven or deep casserole, heat oil; brown ribs all over, then discard fat.

In large bowl, combine onion, chili sauce, broth, vinegar, sugar, Dijon mustard, Worcestershire, garlic, dry mustard, chili powder, paprika, salt and pepper. Pour over ribs; toss to combine. Cover and bake for 2 hours, removing the cover for the last 1/2 hour so meat will brown.

Serve ribs hot with sauce.