- 1tablespoon canola oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1cup ketchup
- 1/2cup salsa
- 2tablespoon Worcestershire sauce
- 3tablespoon soy sauce
- 2teaspoon dry mustard
- 1cup beer
- 2tablespoon hickory liquid smoke *
- 2pound beef short ribs
*You can use up to 3 tablespoons of the liquid smoke if you want a more pronounced smoke flavor.
If you prefer a crisper crust on the ribs, throw them on the grill or broil them in the oven after they have cooked in the slow cooker and then toss them with the leftover barbeque sauce.
This recipe would work well with any type of ribs. Use what your family loves or what is on sale at your local market.
The ketchup has sugar in it and this allowed me to eliminate any additional molasses or sugar typically found in most BBQ sauces. I always buy natural or organic ketchup that uses sugar rather than corn syrup.
In a pinch or if you are faithfully attached to a commercially made BBQ sauce (Annie’s makes great BBQ sauces), you could use this instead of making it homemade. Use one cup of commercially made BBQ; add the beer, the liquid smoke and a teaspoon or two of brown sugar.
My youngest likes the messy way to eat these; right off the bone, but they fall off the bone easily and can be eaten with a fork or even shredded. Try them over some mashed potatoes (don’t forget the sauce, but drain the fat first!)
I serve this with coleslaw and southern cornbread. My friend and The Whole Meal tester, Leslee B., makes an incredibly moist and delicious cornbread. Here it is if you would like to taste for yourself:
Leslee’s Southern Corn Bread (serves 8-10)
* these ingredients will NOT be added to shopping list
1¼ cup coarsely ground cornmeal
¾ cup all purpose flour (unbleached)
¼ cup sugar (organic cane)
1 teaspoon sea salt
2 teaspoon baking powder
½ teaspoon baking soda
1/3 cup coconut milk (or whole milk)
1 cup cultured coconut milk (or buttermilk)
2 eggs (slightly beaten)
4 tablespoons melted, unsalted butter
Preheat the oven to 425 degrees. If using a 9"cast iron skillet, place skillet in oven while making batter. If not, use a 9X9 baking pan and preheat oven to 375 degrees (do not put in the oven). Grease the bottom and sides of the 9X9 baking pan.
Whisk dry and wet ingredients separately, then together. Remove hot skillet from oven and coat hot skillet w/ 1T butter.
If using cast iron skillet, reduce heat to 375 degrees. Pour in batter & bake for 20-25 min. Cool 10-15 minutes prior to serving. (We like it w/ chipotle crème!*)
* Leslee is referring to the chipotle cream from the TWM's Pinto Bean Cakes with Chipotle Cream recipe. She’s right! It is excellent with her cornbread.