Smothered in a mouthwatering barbecue sauce, these meaty ribs are a popular entree wherever I serve them. The recipe is great for a busy cook - after everything is combined, the slow cooker does all the work.Pam Halfhill, Medina, Ohio
Originally published as Slow-Cooked Short Ribs in
Taste of Home
June/July 2000, p33
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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