 | | Directions | | In a large zip bag combine 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 9-10 hours or until meat is tender. Serves 12-15. |
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Prep Time: 45 minutes
Cook Time: 6 or more hours
Container: 6 quart slow cooker
Servings: 6
|  | | Ingredients | | - | | 2/3 cup flour |
| - | | 2 teaspoons salt |
| - | | 1/2 teaspoon pepper |
| - | | 6 pounds beef short ribs (or 4 to 4 1/2 lbs. of boneless short ribs) |
| - | | 1/4 cup butter |
| - | | 1 onion, chopped (large) |
| - | | 1 1/2 cups beef broth |
| - | | 3/4 cup cider or red wine vinegar |
| - | | 3/4 cup packed brown sugar |
| - | | 1/2 cup chili sauce |
| - | | 1/3 cup ketchup |
| - | | 1/3 cup Worcestershire sauce |
| - | | 5 cloves garlic, minced |
| - | | 1 1/2 teaspoons chili powder |
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