Crock Pot Beef Short Ribs
(Zest factor medium)
2 teaspoons dry mustard
1/4-cup brown sugar
2 teaspoons granulated garlic
24 ounces beer
1 quart barbecue sauce
1/2 cup rice wine vinegar
2 teaspoons liquid beef bouillon
1/2 cup prepared yellow mustard
1/2 cup honey
1 orange, sliced in 1/4-inch slices
1 medium white onion, sliced in 1/4-inch slices
4 picked jalapeno peppers, sliced in 1/4-inch slices
2 canned chipotle chilies, whole
12 pounds beef short ribs (8 3-rib pieces)
Sea salt to taste
Fresh ground pepper to taste
In a mixing bowl, dissolve dry mustard, sugar and garlic in beer. Add remaining liquid ingredients and mix well.
Place the orange, onion, jalapenos and chipotles in the bottom of an 8-quart crock-pot. Salt and pepper the beef completely, place ribs into the crock; add the sauce to cover ribs completely.
Set the cooker to low and cook ribs for seven hours. Serves 8.
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