It sounds like it would be too sweet but in the end it is just perfect. Great for the upcoming fall and winter seasons fantastic aromas you can use up to 3 lbs of short ribs with this recipe.
I would definitely sear the ribs first next time and would also leave the water out of the sauce. The flavor was really good but we prefer a thicker sauce.
I bought pork ribs and went to prepare them for the slow cooker in the morning when I realized that I did not have BBQ sauce! I never made BBQ sauce from scratch before so I checked Allrecipes.com like I always do. I chose this one because I had all the ingredients on hand. It was VERY good! I doubled the recipe...and I added a teaspoon of cayenne pepper to give it a little spice with the sweetness. I would do as another poster said and omit the water. It was too liquid for me I like a thicker sauce. Oh I also added some honey. Its not too sweet at all. I would actually add more brown sugar next time and honey along with the cayenne pepper. This is a great base BBQ sauce to tweak however you like! I also broiled the ribs first like I always do. And I added a large onion to the crock pot. Cooked it on low for 7 hours and it was delish! =)
I was going to give this recipe a 5 star rating but realized that wasn't fair considering I had to make several changes. Like other reviewers I removed the water. I also seasoned the ribs and threw them on the grill to get a nice caramelization on all sides. I like to call this dish my "everything but the kitchen sink ribs." I have done this recipe before and it turned out great! This time I used brown sugar, molasses and honey (since they were all in the cupboard). I added the juice from 1/2 an orange (because it was in the fridge). I used 1 can of tomato paste and 1 can of tomato sauce (I doubled the recipe and didn't have 2 cans of paste). I threw in some garlic and used apple cider vinegar (becuase I think it gives it a better flavor). This recipe is a great base recipe like other reviewers stated. I recommend you get creative and see what you have in your cupboards or fridge and change it up a little. Last time I used wasabi mustard instead of regular and it was delish!
This recipe came out terrific. I seasoned the ribs with salt and pepper then seared them on all sides before adding them to the Slow Cooker. The searing made for a nice caramelized crust on the outside of the ribs. Cooked these for 7 hours on Low. There was some grease so I simply absorbed it off the top using tongs and a paper towel. Super!
This was super easy and super good! The only change I would make for next time would be to NOT add the water because it really thins out the sauce. I took the advice of other reviewers and seared the meat for a few minutes before adding them to the slow cooker. Also I would trim the fat beforehand because it was messy to try and do it afterwards. Yummy thanks for the recipe!
My family loved this. I did make some changes based on previous reviews: Seared the beef short ribs in olive oil. Beer instead of water Added: honey cayenne pepper dried onion. Toward the end I thickened the sauce with some flour/cornstarch. Served it on some rice.
There was way too much sauce and I even used 3 lbs of ribs instead of 2. Good flavor just too much. Also I don't know if it was just the ribs I got or if all beef ribs are this way but there was no meat on them! After they cooked there was about an inch of fat in a wide six qt. slow cooker and maybe a bite of meat on each rib if that. Very disappointing.
