Slow Cooker Short Ribs Of Beef

• Meat

  • 12 lbs Beef short ribs, lean

• Produce

  • 2 tsp Garlic powder
  • 1 Orange
  • 4 Pickled jalapenos
  • 1 White onion, cut into 1/4-inch-thick slices, medium

• Condiments

  • 4 cups Barbecue sauce
  • 2 Chipotle chiles in adobo sauce, canned
  • 1/2 cup Honey
  • 2 tsp Mustard, dry
  • 1/2 cup Mustard, yellow

• Baking & Spices

  • 1/4 cup Brown sugar, firmly packed light

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Oils & Vinegars

  • 1/2 cup Rice vinegar

• Other

  • 2 bottles (12 ounce size beer

Found on cdkitchen.com

Directions

• Combine the beer, brown sugar, mustard and garlic powder in a medium-size bowl and stir until well blended. Add the barbecue sauce, vinegar, mustard and honey and stir until smooth. Put the orange, onion, jalapenos and chipotle peppers in the slow cooker. Season the ribs with salt and pepper, and arrange them on top. Pour on the sauce, completely covering the ribs. Or, if you have a round cooker, stack the ribs, alternating them with sauce. Cover and cook on LOW until tender and the meat starts to separate from the bone, 7 to 9 hours. Transfer the ribs to a platter and set aside. Let the sauce cool a bit, then spoon the liquid fat off the top and discard. Serve immediately or place the ribs on a hot grill to finish off and give the ribs more color. Strain the sauce through a fine-mesh strainer and serve on the side.