In small bowl or tray, mix rub ingredients thoroughly.
Rub onto beef back ribs.
In a large hot skillet, heat oil.
Brown ribs for several minutes on each side in batches.
Transfer ribs to slow cooker insert.
Add remaining meal ingredients into slow cooker insert and mix thoroughly.
Cover and cook for 4-6 hours.
Serve over rice.
d pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn
Slow cooker directions.
Stir together barbecue sauce, brown sugar, honey, Cajun seasoning, garlic powder and onion powder in medium bowl. Remove 1 cup mixture, refrigerate and reserve for dipping sauce.
Place ribs in slow cooker. Pour barbecue sauce mixture over ribs. Cover, cook on low for 8 hours or until meat is very tender.
Uncover, remove ribs. Skim fat from sauce. Serve with additonal reserved sauce.
Trim excess fat from ribs. Combine dry ingredients and rub
Place ribs and onions in slow cooker.
Mix barbecue sauce, honey, flour and mustard; pour over ingredients in slow cooker.
Cover and cook on LOW for 6 to 8 hours (or on HIGH for 5 hours) or until ribs are tender.
Remove ribs from slow cooker; cover to keep warm.
Skim excess fat from sauce; return ribs to sauce.
Stir gently until evenly coated.
t slow cooker with cooking spray.
Remove inner skin from ribs.
Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.
Season short ribs with salt and pepper on
Season ribs with salt and pepper. Heat
Place ribs in slow cooker. Combine green onions, say sauce,
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.
Place ribs in slow cooker; top with onion wedges.
-6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Trim
Heat oven to 350 degrees F.
Cut back ribs into serving size pieces. Sprinkle both sides of pieces with seasoned salt and pepper.
Mix caraway seed into sauerkraut, then place into a shallow 2-quart casserole.
Arrange onion slices over sauerkraut. Cover with the tomatoes and their juice, cutting any whole tomatoes into pieces.
Sprinkle with sugar. Place back ribs over entire surface; cover.
Bake for 1 hour. Uncover and continue to cook about 1 more hour.
Place the beef in a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
RECIPE TIPS:
Time-Saving: Recipe may be cooked on HIGH for 4 to 5 hours.
Serving Suggestion: This recipe is delicious served over hot mashed potatoes or noodles.
alf, leaving 6 to 8 ribs per section. In a large
Combine flour, salt and pepper in a bag.
Add ribs and coat well.
In skillet, brown ribs in butter; place in slow cooker.
To same skillet add all remaining ingredients.
Cook and stir until mixture boils.
Pour over ribs.
Cover and cook on low for 9 hours.
Trim excess fat off ribs.
In a heavy skillet
Sprinkle the ribs with salt, pepper, garlic
oft.
Transfer to a slow cooker.
Add remaining olive oil