Slow Cooker Maple BBQ Short Ribs
If you’ve been to our open sugarhouse weekends, you may have tried a sample of this delicious short rib recipe. I’m convinced that if you’ve never had short ribs, you have to try this yummy cut of beef!
It can be roasted and grilled other ways, but in our busy farm life, I can count on this recipe to have dinner waiting in the slow cooker when we get home. We’ve served it over nachos, on taco salad, or as a main dish. Great sides are cornbread, garden salad, mac and cheese, or roasted brussel sprouts. Enjoy!
Ingredients
2/3 cup All Purpose Flour
1 tsp Salt & Pepper, to taste
6 pounds HHF Beef Short Ribs, Bone In
¼ cup Butter
1 Large Onion, chopped
¾ cup Red Wine Vinegar
1 ½ cups Beef Broth, low sodium
½ cup packed Brown Sugar (or less & add more syrup)
¼ cup HHF Maple Syrup, Dark
1/3 cup Ketchup
1/3 cup Worcestershire Sauce
4 cloves Garlic, minced
2 tsp Chili Powder
Directions:
In a large resealable plastic bag, combine flour, salt, and pepper. Add Ribs in batches and shake to coat. In a large skillet, brown ribs in butter. Transfer to 6 Qt Slow Cooker. In the same skillet, combine the remaining ingredients. Cook and stir until mixture comes to a boil. Pour over ribs. Cover and cook on low for 9-10 hours or until meat is tender and falling off the bone