Our whole family is excited when I plug in the slow cooker to make these fall-off-the-bone tender ribs. We like them served over rice or egg noodles. Husband Mark and I have eight children, ages 16 years to 3 months, whom I homeschool.
I got this recipe from a newspaper, and it was an instant hit with my husband and my friends. I originally prepared this meal in the oven, but I've since discovered how easy it is to make in the slow cooker.—Bette Jo Welton, Eugene, Oregon
This is a fantastic change of pace from a typical slow cooker stew. Its combination of flavors—short ribs, rum and fruit— makes it feel like an exotic Caribbean dish. Make sure to leave the mangoes and pineapple on top of the beef, instead of stirring them in, so that their color will stay bright yellow. When removing the mixture from the slow cooker, take out the fruit first and place in a separate bowl from the meat to avoid coating them with the with brown sauce. I like to also serve it with rice.—Loanne Chiu, Fort Worth, Texas
My sister shared this India-inspired beef dish with me, and I've made a few modifications to fit my tastes. I love the smell of the spices as the ribs slow cook all day!—Lorraine Carlstrom, Nelson, British Columbia