1. Coat shortribs in minture of 2 Tbs. flour with salt and pepper. Melt shortening in large skillet. Add ribs and brown on all side. Pour off excess fat.
2. In crockpot. combine ribs, onions, wine, chili sauce, brown sugar, vinegar. worcestershire, mustard, and chili powder. Cover and cook on low for 6 to 8 hours. Turn heat to high. Thicken with 2 Tbs. flour thay has been mixed with small amount of water. Cook until slightly thickened or about 10 minutes. Serve over wide egg noodles.