I’ve always had a bit of difficulty figuring out how to cook ribs. Bake them and grill them? Boil them and grill them? Boil and bake?
Forget about it and eat them at a restaurant instead?
The latter sounds appealing – unless you have several packages of ribs in the freezer from your meat-purchasing expedition to Muenster, Texas.
When that happens, you have to cook them.
So this is what I did:
Slow-Cooker Beef Short Ribs
Original recipe here
- 1/3 c flour
- 1 t salt
- 1/4 t pepper
- 2 1/2 lbs boneless beef short ribs
- 1/4 c butter
- 1 c chopped onion
- 1 c beef broth
- 3/4 c red wine vinegar
- 3/4 c brown sugar
- 1/4 c chili sauce
- 2 T ketchup
- 2 T Worcestershire sauce
- 2 T minced garlic
- 1 t chili powder
Put flour, salt and pepper in a bag; add ribs and shake to coat. Brown ribs in butter in a large skillet. Put in slow cooker. In same skillet, combine remaining ingredients. Bring to a boil, stirring. Pour over ribs. Cover and cook on low for 9 hours.
We had these with barbeque sauce one evening, then with mashed potatoes and good old Bisto gravy another evening.
Yum!
