Spicy, Smoky Slow-Cooked Short Ribs

Larry likes his ribs. He likes all kinds of ribs. I am not overly fond of ribs, but if I am going to eat them, I prefer the beef short ribs. They are meatier and less fatty. That being said, you can guess, it was a rib night.

Larry had smoked some ribs the other day, but they were still tough and needed to be slow cooked. I did just that too. I slow cooked them in a spicy, smoky sauce for about 4-5 hours and they came out so tender. It was yet another oppressively hot day, so something that did not require me standing over a hot stove was a perfect choice for dinner. I made a cool broccoli and grape salad to go with it as well. Again, something cool was the plan.

There are all recipes for all kinds of BBQ sauces. You can make them sweet, spicy, smoky, tangy, or a combination of any or all. There is something for everyone. I like a combination of a slightly sweet, tangy, smoky, spicy sauce. This version had it all.

Spicy, Smoky, Slow-Cooked Short Ribs

2-3 lbs beef short ribs

1-2 tsp chili powder

1-2 tsp aji amarillo garlic seasoning, optional

1 TBSP garlic

2 TBSP dried onion

1/2 tsp celery seed

salt & pepper to taste

1 tsp cayenne pepper, or to taste

1 tsp dried mustard

3/4 cup catsup

2 TBSP Tabasco sauce, any variety

2 TBSP Chaloula Sauce, optional

1/3 cup firmly packed brown sugar

2 TBSP flavored balsamic vinegar – I think I used Cara-Cara orange this time

1 1/2 tsp liquid dry smoke

1/3 cup water

3 TBSP flour

Add the water to the bottom of the slow cooker, then place the ribs on top. Combine all the other ingredients together and mix well, then pour over the ribs.

Cover and cook and walk away. You can cook them really slow, for about 10 or so hours on a low temperature, or you can speed it up a bit, and cook at medium-high for about 5 hours. Either way, you are going to come out with some very tender ribs, where the meat will just fall off the bone.

You can use this same sauce for just about anything that you like with a BBQed flavor. It will work with chicken, pork, beef or sausage too.

I served it with our left over mashed potatoes and a broccoli grape salad (more on that later), with a cool, refreshing mermaid on the side. A mermaid is like a Moscow mule only Blue Curacao is added to make it blue. I made it with a little vodka, limeade, ginger beer and Blue Curacao. It hit the spot too.

Juneau made a cameo appearance here too. It looks like she is taunting her sister, Dorrie.

Have a great day and make everyday great. Stay cool, stay safe and stay well. ‘Til next time.