MOUTH WATERING GOODNESS: I made Jane's Short Ribs exactly as directed (except I broiled the meat at the end for 10 mins instead of using the grill) and all I can say is WOW! These are the best tasting short ribs I have ever had and the recipe is easy to follow, easy make and even easier to eat. I served this wonderful meal with a nice tossed salad, homemade Au Gratin Potates, homeade buttermilk biscuits and homemade blueberry cheesecake. EVERYONE at the table couldn't stop raving about how delicious the dinner was. So, if you are looking for fall off the bone deliciousness, do not hesitate, to make these ribs. Definitley a new favorite at our house. JOSH
These are PHENOMENAL!!! We hosted family for dinner and I can 't count the number of times everyone even finicky eaters commented on how great these were. The best part? They're not at all labor intensive. I prepared the marinade and placed the ribs and marinade in the crock pot in the frig overnight. Then in the morning I simply turned on the crock pot and went to work. When we were ready to eat Mr. LTH grilled for few moments to impart some grill marks/smoky flavor. We don't keep horseradish on hand so I simply left that out. I couldn't find any beef ribs so we used a mixture of pork spare ribs and boneless pork ribs. While both were delicious we all preferred the bone in ribs to the boneless ribs. This WILL be a get together staple at the LTH house...nothing beats easy prep ahead of time letting the slow cooker do the work and very minimal work at service. THANK YOU so much for this recipe Cook'N'Gma!!!!
I didn't have time to marinate so just subbed organic fire-roasted tomatoes for the tomato sauce decreased the sugar due to dietary restriction. Threw everything into a pot brought to a boil then simmered for 2 hours. Didn't put them on the grill--served straight from the pot. Really tasty.
Delicious , will make again
I'm presently cooking this for the first time. I was looking for zero or low sugar content and this fit the bill. I have made certain modifications to the recipe and steps. 1) I added garlic, substituted dried parsley for the fresh, and added dried chives. 2) I sautéed/browned the meat (boneless short ribs) before hand (no time to marinade) and then sautéed the onions in the same oil after setting the ribs aside. Otherwise, onions become rubbery and unpleasant to chew. 3) I set the four large ribs on top of the onions, and then I poured the sauce over the meat. it quickly came to a boil since I sautéed the onions on med-high heat and I covered it and turned it down to #3 on my burner setting. Because I had no time to marinade, I will cook four 3 hours rather than two, checking the liquid content every hour. It smells wonderful and I'm so pleased to have found a BBQ sauce recipe so low in sugar, because I cannot have sugar in my diet as it is a trigger. I also like that it uses tomato sauce rather than ketchup, which is also quite high in sugar. I cannot wait to eat these short ribs.
Constantly looking for a short rib recipe this nailed it the only difference I did after I took the ribs out was add flour to thicken the marinade and poured it over the ribs couldn’t let it go to waste it was too good it is now going in our family recipe book as Jan?e’s famous short ribs
I did a moose brisket with this. I let it marinate overnight, tossed it in the oven on low for 6 hours with a quarter cup of lard (yes your brain NEEDS cholesterol!) and then it got finished in the Bradley for 3 or for hours with apple wood smoke. we used the gravy on MASH and we froze the rest of the gravy to use later. I just cut a moose roast into 1 inch steaks with the marinade as it had been mislabeled as jerky when we were butchering so I will freeze the gravy and I will finish off the steaks on a wood fire and salad with peaches and cream for dessert. I love food....
Excellent. One of the best short rib recipes. Will make often.
