This Super Bowl Sunday, serve up a heaping platter of these finger-lickin'-good slow cooker BBQ short ribs. These delicious ribs are a little bit sweet with just the right amount of mustardy zest. If you're feeding a big crowd, double or triple the recipe. These babies are so good there won't be leftovers! Enjoy with an ice-cold Sapporo beer.
Slow Cooker BBQ Short Ribs Recipe
Courtesy of Sapporo
Serves 4-6 people
Fine sea salt
Ground black pepper, to taste
Granulated garlic powder, to taste
Onion powder, to taste
5 lbs beef short ribs
1 large onion, coarsely chopped
2 cups of barbecue sauce of your choice
2 tablespoons of honey
1 tablespoon Dijon mustard
½ can or bottle of Sapporo Premium Beer
In a small bowl, mix sea salt, pepper, and garlic and onion powders. Adjust seasoning as necessary, then season ribs with the mixture.
In a large skillet over medium-high heat, brown the outside of ribs.
Place a layer of roughly chopped onions at the bottom of a slow cooker.
In separate bowl, mix together the barbecue sauce, honey and mustard.
Add ribs a little at a time to the bowl and make sure they are well coated in the sauce.
Place ribs in the slow cooker on top of the bed of onions.
Pour beer over the top once the sauced ribs are in the slow cooker, so that the sauce mixture cascades to the onions at the bottom.
Carefully stir the ribs to combine ingredients.
Cover and cook on LOW for 6 to 8 hours.
When done cooking, switch the slow cooker to warm setting.
Before serving, skim excess fat from the sauce (you may need to remove the ribs to do this).
When ready to eat, simply serve ribs directly from the slow cooker or transfer to a platter.
Editorial disclosure: no payment or product was received for this post.