August 25, 2018
Sticky, succulent ribs that is sure to have those plates licked clean!
6 hrs 10 mins
1kg of beef short ribs
2tbs apple cider vinegar
1 tsp dried rosemary
1 tsp dried thyme
1/2 cup bbq sauce
1tbs tomato paste
1 tbs smoked paprika
1tbs garlic powder(could use fresh)
1tbs onion powder
2tbs black strap molasses (could use honey, maple or brown sugar but really recommend trying molasses)
1 cup of beef stock
Season with pepper
1Place all the marinade ingredients (except beef stock) into a bowl and mix.
2Baste the ribs with half of the marinade and place the remainder of the marinate into the fridge until later.
3Pour the stock into the slow cooker and add ribs.
43 hours into cooking time gently turn the ribs over and cover with the remainder of marinade (see notes)
5If during the cooking process you notice the ribs drying scoop the sauce from the bottom of the slow cooker pour over the top it also adds more flavour.
6Slow cook for 6 - 7 hours on low
7Or 5 hours on low and then 1 hour on high (I find this works best for ribs)
8Notes : instead of basting half way through cooking time you could baste right at the end and pop it in a preheated 200 deg oven for 10 mins. The extra basting helps make it sweet and sticky.
Submitted by Jarrah King
May 2, 2021
Pretty good! I used maple syrup instead of molasses. Meat fell off the bone. Served with coleslaw & mashed potato.
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