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Apple Slow Cooked Beef Ribs
January 25, 2018

As written, this had no flavor, and created a watery apple onion mush, with very little meat. I really wish the poster had included a photo, and serving suggestions. It was bland at the one hour point, so we added a shot of whiskey, 2 tbsp molasses, 1tbsp Worcestershire, 2 tbsp Dijon mustard. We were short on apple cider, so we used 1.5 c apple cider, .25 c applejack, and .25 c orange juice. At 3.5 hours, it was mush floating in oily water, texture-wise. With what we added, it tasted great, so I might try it again with 2c water, an extra lb of ribs, our additions, and 3 hours cook time. I’d also wait to put the apples in until the halfway point.

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