Prep 20 mins
Cook 8 hrs
If these don't make your mouth water, you might have a physical problem with your salivary glands.
- 8 beef ribs (about 3 ½ pounds)
- 2 tablespoons flour
- 1 teaspoon salt substitute
- 1⁄8 teaspoon pepper
- 2 tablespoons bacon grease or 2 tablespoons lard
- 2 vidalia onions or 2 sweet onions, diced
- 1⁄2 lb tomatoes
- 1 jalapeno pepper, chopped
- 3 cloves garlic
- 4 fluid ounces dry sherry
- 4 fluid ounces chili sauce
- 4 tablespoons maple syrup
- 2 tablespoons vinegar
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon ground mustard
- 1 teaspoon ground cumin
- 1⁄4 teaspoon allspice
- 1 teaspoon oregano
- 3 tablespoons flour
- Mix 2 tablespoons flour, salt, and pepper, and coat the ribs in the flour mixture.
- Brown the ribs in the bacon grease.
- Put the onions in the crockpot, followed by the ribs, and finally followed by everything else EXCEPT the 3 tablespoons flour.
- Cook on low for six to eight hours.
- Pull about a half cup of liquid from the pot and let cool.
- Dissolve the 3 tablespoons flour in the liquid, and pour back into pot.
- Cook on high for fifteen minutes or until thickened.
I followed this recipe, but didn't put as much chili sauce or maple syrup in, and found it still too sweet. Maybe omitting the syrup altogether would be better.
This was really good--I used flanken ribs instead of short ribs, and I think that did make a bit of difference in the fat content of the end result. Still, it was different and I liked it. I served it over mashed potatoes, with corn muffins on the side.