You may also like
Categories:
paprika chili powder ground cumin coconut sugar salt cayenne pepper garlic ground black pepper beef short ribs vegetable oil yellow onion garlic ketchup water apple cider vinegar Worcestershire sauce pepper ground black pepper
Viewed: 42 - Published at: 5 years agoIngredients
- 1/4 cup smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon coconut sugar
- 1 tablespoon sea salt
- 2 teaspoons cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 5 beef short ribs
- 1 tablespoon vegetable oil
- 1/4 cup yellow onion Chopped
- 3 garlic cloves
- 1 1/2 cups ketchup Organic, Read the Labels and Find the Ketchup with the Fewest and Healthiest Ingredients
- 1/2 cup water
- 3 tablespoons apple cider vinegar
- 3 tablespoons worcestershire sauce
- 1 chipotle pepper in adobo sauce Finely Chopped
- 3/4 teaspoon ground black pepper
Method
- Day One: Place smoked paprika, chili powder, cumin, sugar, salt, cayenne pepper, garlic powder, and pepper in a bowl and stir to combine. Coat all sides of the ribs in the rub and marinate in a plastic bag in the refrigerator overnight. Heat the vegetable oil in a medium saucepan over medium heat until simmering. Add the onion and garlic and cook, stirring occasionally until softened, about 3 minutes. Add the remaining ingredients, whisk to combine, and bring to a simmer. Reduce the heat to low and continue to simmer, stirring occasionally, about 30 minutes. Remove from the heat and refrigerate overnight.
- Day Two: Arrange an oven rack 4 to 6 inches from the heating element, and preheat the broiler. Lay the ribs bone-side up on a foil-lined baking sheet. Broil the ribs for 5 minutes, and then flip and broil for an additional 5 minutes. Stack the ribs in a single layer in the slow cooker. You may need to lay them on their sides to fit them all in. Pour the BBQ sauce evenly over the ribs, cover the slow cooker and set to low for 8 hours.
