I fully realize this is my third recipe for boneless beef ribs, but figure everyone can use another great and easy crock pot recipe, right? This literally takes about ten minutes to throw everything together prior to cooking. The sauce is just slightly different from my other recipes, but equally as delicious. You can use your favorite barbecue sauce, but I think homemade is always better. A lot of people like searing their ribs prior to cooking them (including me) as it gives a nice, caramelized crust, but it’s not a “must-do”. I’ve including the instructions on how to do that, but feel free to skip it if you desire.
2 lbs. Chuck boneless beef short ribs
1/2 cup ketchup
3 oz. (half can) tomato paste
6 tbsp. brown sugar
1 tbsp. honey
1 tbsp. molasses
1/2 tsp. cayenne
1 clove garlic, minced
1/4 cup apple cider vinegar
1 tbsp. Dijon mustard
1/4 cup chopped onion (or 1 tsp. onion powder)
1 tsp. Kosher salt
2 tbsp. olive oil (if searing the ribs)
Heat 2 tbsp. olive oil in a large skillet on medium-high heat
Season ribs with salt & pepper, and sear on both sides until lightly browned.
Mix all ingredients in crock pot until brown sugar & salt are dissolved.
Add ribs & stir to coat. Cover and cook on low for 7 hours or high for 4.
I LOVE Trader Joe’s and their packaged egg white salad, however, it’s a bit pricey, so decided to make a version of my own today. You can really tailor this to suit your own taste by using various herbs, seasonings and veggies, but I think this recipe has some really great flavor (in my humble opinion).
4 large hardboiled eggs, finely chopped
1 tbsp. celery, fined diced
1 tbsp. light mayo or Greek yogurt
1/2 tbsp. apple cider vinegar
1 tsp. ground turmeric
1/2 tsp. Dijon mustard
1/2 tsp. ground dill weed
1/4 tsp. ground mustard
1/4 tsp. chives
1/4 tsp. black pepper
1/8 tsp. kosher salt
Put enough water in a medium pot to cover eggs.
Bring to a boil, cover pot and shut off heat. Keep eggs in pot for 20 minutes.
Discard hot water, then run under cold water and peel the eggs, tossing out the yolks.
Chop finely with fork (and knife, if needed).
In a bowl, combine the remaining ingredients and mix well.
In keeping with the theme of my last post, I’m sharing this tasty little snack I made for a second time yesterday. I love that the kale gets crispy like potato chips, yet are so much healthier. There are numerous things you can add to them… lemon juice, paprika, parmesan cheese, red pepper flakes, garlic, etc., so go ahead and experiment!
1 bunch (about 6 oz.) kale
1 tbsp. olive oil
1 tsp. apple cider vinegar
Salt and pepper, to taste
Preheat oven to 300°F.
Rinse and dry the kale, then remove the stems and tough center ribs.
Cut into large pieces, toss with olive oil and apple cider vinegar in a bowl then sprinkle with salt and pepper.
Arrange leaves in a single layer on a large baking sheet (I lined mine with parchment paper for easier clean up).
Bake for approximately 15 minutes, or until crisp.
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