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Details:
- Prep: 10 mins
- Cook: 8 hrs
- Total: 8 hrs 10 mins
- Servings: 4
- Yield: 4 servings
This recipe is amazing. I put spices for the ribs with salt and pepper then seared them on all sides, all this before adding them to the Slow Cooker. The searing made for a nice, caramelized crust on the outside of the ribs.
To have a good result cook it 7 hours on low. There was some grease so I simply absorbed it off the top using tongs and a paper towel.”
Ingredients:
- 1 cup water
- 1 cup ketchup
- 1 (6 ounces) can tomato paste
- 3/4 cup brown sugar
- 1/2 cup vinegar
- 2 tablespoons prepared mustard
- 1 tablespoon salt
- 2 pounds of beef back ribs
Instructions:
- Firstly put water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker without forgetting to mix them step by step, stirring to dissolve brown sugar and salt.
- Put short ribs into the sauce and stir to coat.
- Adjust the cooker on Low, cover, and cook for 8 hours.
Tips:
- The magazine version of this recipe uses 4-pound beef short (or back) ribs, 1/4 cup water, and 1 1/2 teaspoons salt.