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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jenn Bartimus
Servings: 12 to 15
Smothered in a mouth-watering barbecue sauce, these meaty ribs are a popular entree wherever I serve them. The recipe is great for a busy cook-after everything is combined, the slow cooker does all the work.
⅔ cup all-purpose flour
2 teaspoons salt
½ teaspoon pepper
4 to 4 ½ pounds boneless beef short ribs
¼ to ⅓ cup butter or margarine
1 large onion, chopped
1 ½ cups beef broth
¾ cup red wine vinegar or cider vinegar
¾ cup packed brown sugar
½ cup chili sauce
⅓ cup ketchup
⅓ cup Worcestershire sauce
5 garlic cloves, minced
1 ½ teaspoons chili powder
In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to a 5 quart slow cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil; pour over ribs (slow cooker will be full). Cover and cook on low for 9 to 10 hours or until meat is tender.