"This recipe takes no time to prepare and results in the most delicious, fall-off-the-bone short ribs," writes Lamya Asiff of Delburne, Alberta. "The longer you cook them, the better they get!" TIP: "Serve them on a bed of rice," Lamya suggests.
I grew up in the heart of Nebraska cattle country and can't remember at time when I didn't cook with beef. I never had a recipe for short ribs that impressed me until this one.—Berta Joy, Gering, Nebraska
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
People like the blending of many different flavors in this recipe. I consider it a very special one and generally fix it for company. It receives rave reviews. I'm sure the sauce would taste good on pork chops or on chicken in addition. We have eight children - the oldest is 18, and the youngest is 11 months.
-Cheryl Niemela, Cokato, Minnesota
This recipe for short ribs is very popular in our area. The meat is fork-tender, and the sauce is wonderfully tangy. We're retired now but raised beef for many years. We still put this recipe to good use.
-Margery Bryan, Royal City, Washington