My picks for a posh plate: Potato Gratin Stacks, Garlic Sautéed Spinach, Garlic Mushrooms. Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. What an easy way to make ribs! Remove from oven, remove foil.

Thank you!! This is our go to recipe when we have our friends over for dinner.

The membrane may come off in one whole piece or you may need to remove and pull it off in smaller pieces.

Serve with ribs!

Most of our recipes are low-carb (or keto) and gluten-free, but some are not. Before serving, remove one cup of liquid from slow cooker and whisk in cornstarch. Quick prep work and then let the slow cooker do all the work! If you bought a slab like I did, you’ll probably need to cut it in half with a sharp chef’s knife to fit in your slow cooker. This dish is by no means sweet. Beef alternative cuts: beef cheeks and chuck (cut into baseball size chunks) will both work really great here. Set cooker on Low, cover, and cook for 8 hours. As promised, I’m going to offer up a couple of different options for how to serve beef ribs – rustic, finger lickin’ barbecue style OR elegant fine dining style (and yep, beef ribs certainly appear on the menu of fine dining restaurants, prized for the juicy qualities and because it CAN be plated up elegantly): I don’t know what it is about sides with mayo based dressings, but they just go so well with anything glazed with barbecue sauce! I never made BBQ sauce from scratch before so I checked like I always do. Continue cooking on low for 4-6 hours. Pro Tip: If you don’t have apricot preserves, you can sub with peach and your slow cooker ribs will be just as tasty! Your email address will not be published. And I was secretly extra thrilled because I thought it might be borderline too crazy-dog-lady to make one myself. Last time I used wasabi mustard instead of regular and it was delish! It’s a chunky rectangle block, cut with individual bones and are very meaty. Your email address will not be published. Your email address will not be published.

With everything going on in the world right now, I like most, need a vacation. If you are looking to make this recipe healthier, you can sub the following: CONNECT WITH SAVORY EXPERIMENTS! Rub the marinade all over them. When you are cooking slow cooker ribs “slow and low” in a sealed chamber, it keeps in the moisture and the nutrients that can be removed when cooking at high temperatures.

This looks delicious, excited to try this week. The searing made for a nice caramelized crust on the outside of the ribs. It’s fabulously foolproof because there’s a big window before the meat will start to dry out from overcooking – I’ve left it in 1 1/2 hours too long and it was STILL juicy! And here’s what you need for the homemade BBQ Sauce which doubles as the braising liquid for the beef ribs (so it absorbs flavour as it slow cooks which is why we don’t need to marinate these ribs): Dead easy – everything goes into the pan, then you slow cook it in a moderate oven until the meat is fall apart tender. .

There’s quite a few substitutions possible so don’t fret if you don’t have every item: Beef ribs do come in a variety of cuts, but I’m using the most common cut (here in Australia) which is also called beef short ribs. Beef back are fairly fatty and rich, so I typically find 3 is a good number per person, especially when serving them with sides.

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