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Meet the Cook: This is a special meal in our house - as soon as I get ribs, I know which dish my family will ask me to make. My husband and I have three children, ages 8, 6 and 3. So I've automatically learned to be a versatile cook! -Joanne ShewChuk, St. Benedict, Saskatchewan
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 each) equals 261 calories, 14 g fat (5 g saturated fat), 55 mg cholesterol, 735 mg sodium, 13 g carbohydrate, 1 g fiber, 20 g protein.
Originally published as Hungarian Short Ribs in Country Woman May/June 1992, p29
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Reviewed on Jan. 16, 2011 by c2mom
Made this for my family and they really liked it. My daughter who usually takes forever to eat, gobbled the ribs up right away. Would definitely make this again - it was really easy too!
Reviewed on Jan. 24, 2010 by djlanczok
this recipe was so easy i was surprised on the flavor. the meat was extremely tender didnt put it on the noodles because it does have high fat on the surface, light rice on the side with steamed vegetable was perfect.
Reviewed on Jun. 13, 2009 by legs032761
RE: Hungarian Short RibsI used this recipe with beef back ribs, skimmed most of the fat off that I could. The ribs were moist, tender and absolutely delicious. I am making this recipe again tonight with pork country ribs. My husband and I enjoyed these will enjoy this recipe for a long time
RE: Hungarian Short Ribs
I used this recipe with beef back ribs, skimmed most of the fat off that I could. The ribs were moist, tender and absolutely delicious. I am making this recipe again tonight with pork country ribs. My husband and I enjoyed these will enjoy this recipe for a long time
Reviewed on Oct. 13, 2008 by sharim276
I loved this. It was easy to make. I did skim off a lot of fat before serving. It might be one of those recipes you would make the day before and refrigerate and take off the fat and reheat. But is was excellent. I will make this again!Shari Marquardt
I loved this. It was easy to make. I did skim off a lot of fat before serving. It might be one of those recipes you would make the day before and refrigerate and take off the fat and reheat. But is was excellent. I will make this again!
Shari Marquardt
Reviewed on Jul. 02, 2008 by doug Johnson
I was surprised at all the good flavor. I did put it in the slow cooker for about 8 hours on medium heat. Then I added half a cup of half and half to the sauce along with some flour to thicken the sauce. I also shredded the ribs and combine them with the sauce. Everyone loved it at our family gathering. I will definitely make it again.
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