| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Beef, Carnivore, Crock, Entreé |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef short ribs |
| 1 |
T |
Dijon mustard |
| 1 |
|
Garlic clove, crushed |
| 2 |
T |
Honey |
| 1/2 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1 |
c |
Bottled hickory smoke |
|
|
Barbecue sauce |
| 2 |
T |
Cornstarch |
| 2 |
T |
Cold water |
INSTRUCTIONS
Place short ribs in slow-cooker. In medium bowl, combine mustard,
garlic, honey, salt, pepper, and barbecue sauce. Pour over ribs. Cover
and cook on LOW 6-7 hours or until tender. Refridgerate several hours
or overnight. Skim any solidified fat from top. Remove ribs; heat in
microwave or conventional oven. Dissolve cornstarch in water. Add to
sauce. Cook and stir in microwave or stovetoo until hot and slightly
thickened. Pour hot sauce over warm ribs. Crockery Favorites, Mable
Hoffman From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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