If you are looking for an easy way to make some of the tenderest ribs out there – look no further. Seriously.
When my sister told me she wasn’t a fan of ham, I knew I needed to make something else for our Easter dinner. Enter these beef country ribs.
Now I don’t know the difference between country ribs and short ribs. Though I’m assuming short ribs are, well, shorter. Whatever the difference, these ribs were so tender, all the meat literally fell off the bone. I should have taken a picture of just the bones.
Everyone, minus my niece, ate some of the ribs for dinner. And everyone loved the flavor of the beef and the sauce. This was easy to pull together and will definitely be on my rotation to make again.
Slow Cooker Country Ribs
3 1/4 lb country style beef ribs (or short ribs)
1 c beef broth
1/2 c Dr. Pepper
2 Tbsp Worcestershire sauce
1/4 c light brown sugar
Salt and pepper, to taste
Season ribs with salt and pepper. Add a couple of tablespoons of olive oil to a large sauté pan. Heat oil on medium high and brown the ribs (in batches).
Place browned ribs in the crock pot. To the sauté pan, add the beef broth, Dr. Pepper, Worcestershire sauce and brown sugar. Bring to a boil and let cook down for a few minutes, stirring occasionally. Add sauce to the meat. Cook on high for 3-4 hours. Enjoy!
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