Slow Cooker Barbeque Short Ribs –
Tried in Matthew & Amanda’s kitchen here recently…..

From Amanda…..”This recipe was so quick and easy to prepare! The trickiest (and most time-consuming) part of the whole preparation was de-boning and de-fatting the meat before serving it. I started my slow cooker at noon and dinner was on the table by 6:15, with very little effort – just the kind of meal a busy mommy loves!”

2 cups carrots, sliced to 1/2-inch thickness (or use whole baby carrots)
1 large onion, cut into 8-12 wedges
2 3/4 – 3 1/2 pounds beef short ribs

Place sliced carrots in 5 1/2-quart or larger slow cooker; top with onion wedges and meat.

1 cup tomato sauce
1/4 cup water
1/4 cup apple cider vinegar
1 1/2 Tablespoons Sucanat (or 1 Tablespoon brown sugar)
1 Tablespoon paprika
1 1/2 teaspoons Himalayan or sea salt
1 teaspoon chili powder
1/2 teaspoon dry mustard
Dash garlic powder

Mix together all sauce ingredients and pour over meat and vegetables in slow cooker. Cook on HIGH for 4-5 hours, or LOW for 8-10 hours, until done. Before serving, remove meat and vegetables from slow cooker and de-bone meat.

1 Tablespoon arrowroot powder or cornstarch
1/4 cup cold water
Regular or sprouted whole wheat bread, for serving*

Meanwhile, pour leftover juices and sauce into medium saucepan (skim off fat if desired), and simmer for 5 minutes. Mix arrowroot powder and cold water together and pour into simmering sauce, stirring and cooking for 1 minute, until thickened. Serve meat on fresh whole wheat bread, veggies on the side, with sauce over all. Enjoy!

*Optional: Can use 4-6 medium potatoes, cut into 2-inch chunks, instead of serving on bread. Simply place the cut potatoes in the bottom of slow cooker before adding anything else, and proceed as directed. (You may need a 6-quart or larger slow cooker to do this.)

Recipe adapted from