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Coat short ribs in mixture of 2 tablespoons flour with salt and pepper. Melt shortening in large skillet or slow-cooking pot with browning unit; add ribs and brown on all sides. Pour off excess fat. In a slow cooker combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard and chili powder. Cover and cook on LOW for 6 to 8 hours. Turn control to HIGH. Thicken with 2 tablespoons flour that has been dissolved in a small amount of water. Cook on HIGH about 10 minutes or until slightly thickened. Serve over wide noodles. Serves 5 - 6

6-03-08 I made this last night, it was great. I made it with the oven roasted potatoes, macaroni and cheese, collard greens and some cranberry apricot bread. However the way I cook, I only did measurements with the red wine & chili sauce, the remainder of ingredients were adjusted to my taste. Thanks!