3 pounds beef short ribs - (to 3 1/2 lbs)
1 tablespoon Dijon-style mustard
1 garlic clove
1/8 teaspoon freshly-ground black pepper
1 cup bottled hickory-smoked barbecue sauce
2 tablespoons cornstarch
2 tablespoons cold water
Hot cooked noodles
Directions: one line for each direction. When saved the lines will be numbered.
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 to 7 hours or until tender.
Refrigerate several hours or overnight. Skim any solidified fat from top. Remove ribs; heat in microwave or conventional oven.
Dissolve cornstarch in cold water. Add to sauce from ribs. Cook and stir in microwave or on stovetop until hot and slightly thickened. Pour hot sauce over warm ribs. Serve on cooked noodles.
This recipe yields ?? servings.
Rating: ()
Added On: February 29, 2008
* Chef Bill Hinners, Board Leader on the www.prodigy.net Food BB
