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.
Last weekend, we celebrated my Mom’s birthday at a fabulous restaurant in El Segundo called Paul Martin’s. My Mom ordered their short ribs, and much to my good fortune, she wasn’t able to finish them, so I got to take the leftovers home. All I have to say is… WOW… incredibly delicious! I decided to pick up some short ribs and see how they’d turn out making them myself. I found a BBQ recipe by Sunny Andersen which looked great and received wonderful reviews so went with that one. As many of you know, I generally alter/modify recipes I find, but decided to follow it exactly as written, with the only exception being using regular paprika instead of Hungarian paprika and adding some chopped onions to the baking dish. Well, I’m happy to report the hype was true… this turned out scrumptious, and the barbecue sauce is over-the-top!!!!
2 lbs. boneless beef short ribs, cut into 3-inch long pieces
Kosher salt and freshly ground black pepper
1/3 cup light brown sugar (I added a little more for extra sweetness)
1/4 tsp. garlic powder
1/4 tsp. dried ground thyme
1/2 tsp. paprika
1/3 cup ketchup
1/2 tbsp. white vinegar
1/2 tbsp. yellow mustard
1/2 tbsp. Worcestershire sauce
Preheat the oven to 300° F.
Arrange the short ribs in a medium size baking dish and season with salt and pepper.
In a small bowl, combine all the remaining ingredients and stir to incorporate.
Pour the sauce over ribs and toss well, coating all the pieces.
Cover with aluminum foil and roast until cooked through and tender, about 1 1/2 hours. Remove the foil during the last 30 minutes of cooking to brown the top.
I came across Carla Hall’s BBQ Chicken recipe on The Chew’s website while I was searching for chicken dishes as I had some chicken thighs that needed to be made right away, put in the freezer or thrown out. The comments on the page said there were a few missing ingredients that were on the show, so I watched the video from that day, and Carla mentioned a few of them that weren’t listed. I decided to give it a try with the addition of those ingredients, in the amounts I thought suitable, and it turned out amazing! I absolutely love this sauce!
Jerk Chicken Rub:
2 tbsp. paprika
1 tbsp. cayenne pepper
½ tbsp. onion powder
½ tbsp. garlic powder
½ tsp. dried oregano
½ tsp. dried thyme
½ tsp. cinnamon
½ tsp. coriander
½ tsp. ground cloves
½ tsp. ginger
½ tsp. salt
1 cup ketchup
1/4 cup white vinegar
1/4 cup brown sugar
2 tbsp. Worcestershire
2 tbsp. lemon Juice
1 tsp. Jerk Chicken Rub
Mix all ingredients together for the chicken rub in a small bowl.
Mix all barbecue sauce ingredients (which includes 1 teaspoon jerk chicken rub made above) in a small pot and simmer over a low heat for 15 – 20 minutes. Adjust salt, if necessary.
I cooked my three chicken thighs (seasoned with salt & pepper) in a little extra virgin olive oil in a medium skillet over medium-high heat for about 6 minutes on each side, then transferred to a 350F oven for approximately another 10 minutes. Once cooked through, I removed from the oven & brushed the pieces with the barbecue sauce.
If you like cranberries and ketchup, you will love this condiment. I just tried it for the first time a couple of weeks ago, and knew right then, I would be making it very soon. As I mentioned in my previous post, it was on a turkey burger I had, and added tremendous flavor. My recipe isn’t an identical replica of what I tried in New York, but I am really very pleased with how it turned out! I’ve already been enjoying it with some sweet potato fries. YUM!
1 tbsp. olive oil
1/2 onion, finely chopped
1 can (14 oz.) jellied or whole berry cranberries sauce (I had this on hand – next time will use 1 bag (12 oz.) cranberries)
The 4th of July is quickly approaching (yay), and I am thinking of all of the wonderful traditional dishes associated with this holiday as my department at work is having a little potluck lunch to celebrate (my mouth is already salivating). Clearly, I have long list of possibilities of what I can bring, but one of my favorite sides comes to mind… baked beans. When I went to look for my recipe on here, I was shocked to find that I did not post it previously. My bad! So… here it is!
This recipe calls for bacon, but I believe it would be just as tasty if you choose to omit it.
8 strips of bacon, thick cut
2 (28 ounce) cans of Bush’s baked beans w/bacon
1/3 cup brown sugar
1/4 cup ketchup
1/8 teaspoon garlic powder
1/2 small Vidalia onion, chopped
1 tbsp. Dijon mustard
Cook bacon in microwave, checking after each minute, so it’s still soft. Don’t let it get crisp.
Cut into small, bite-size pieces, set aside.
Put the remaining ingredients in a crock pot. *
Add the bacon and mix.
Cook on low for 4-6 hours.
* This can also be prepared in the oven at 350 for 1 hour in a 3-quart baking dish.
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