| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Entree, Carnivore, Beef, Crock |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Beef short ribs |
| 1 |
tb |
Dijon mustard |
| 1 |
|
Garlic clove, crushed |
| 2 |
tb |
Honey |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1 |
c |
Bottled hickory smoke Barbecue sauce |
| 2 |
tb |
Cornstarch |
| 2 |
tb |
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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