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Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
Cook low and slow. Though you may not want to keep these short ribs cooking for the time indicated, please do. It helps to achieve the tender, fall-off-the-bone meat you're looking for.
Summer is prime grilling time. It's hard to beat a hamburger or hot dog cooked over the coals but sometimes you want to take things in a different direction and toss a rack of ribs on the grates ...
Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs. Remove from heat and place entire Dutch oven with lid in a 350 F oven and bake for 3 hours. Check at least once per hour and rotate the ribs.
Add the ribs and cook for 15 minutes or until well browned on all sides. Remove the ribs from the saucepot. Pour off any fat. 2. Stir the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion in the saucepot and heat to a boil. Return the ribs to the saucepot. Cover the saucepot. 3. Bake at 350°F. for 1 hour or until the ribs are ...
Texas Barbecue Ribs. Sweet, smoky, and spicy, these big, bold ribs are 100% Texas. The winner of multiple local competitions, the recipe calls for a smoker fired with pecan or hickory wood.
Dry ribs slow cooking in a pit at Leonard's BBQ Pulled pork nachos. Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders ...
Garten's recipe said to cook the ribs in a 350-degree oven for 1 1/2 hours for baby backs and 1 3/4 hours for St. Louis-style. I ended up leaving them in for two hours to ensure the meat was ...