Instructions: Cover the meat in a mixture of teriyaki sauce and prune juice. Refrigerate, covered, overnight.

Remove the ribs from the marinade. Bring the marinade to a boil in a large pot with 1 cup water and 1/2 teaspoon whole black peppercorns. Lower the heat, add the meat, and cover. Simmer for 2 hours, or until meat is very tender.

Remove the ribs to a platter. Reduce the sauce for 5 minutes or until syrupy over medium-high heat. Pour it over short ribs. This is also delicious the next day. Remove any congealed fat from the top of the sauce and slowly reheat the ribs in the liquid.

Serves 4

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