Succulent Smoky Short Ribs
Make sure to have finger bowls handy because it’s going to get messy!
4 lbs beef short ribs
2 cups barbecue sauce
2 onions
2 cups baby carrots
1 tsp hot chili flakes
Cut ribs into serving-size pieces, if necessary.
Snugly fit in bowl of slow cooker.
Pour 1 cup barbecue sauce over top.
Cut onions into wedges, then scatter overtop with carrots.
Pour remaining cup barbecue sauce overtop.
Sprinkle with chili flakes.
Cover and cook until ribs are tender and falling off the bone, 4 to 5 hours
on high or 8 to 10 hours on low.
Skim excess fat from sauce.
Great over noodles or with herbed mashed potatoes.
Ribs will keep well, covered and refrigerated, up to 4 days or freeze up to
3 months.
Servings: 4