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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