I was a little skeptical with lemon juice and Worcestershire sauce, but measured it all out and included the suggestions of a little less brown sugar (1 1/2 tbsp) and minced garlic. I split the tomato sauce into 1 14.5 ounce can and a 14.5 ounce can of diced tomatoes. I browned the ribs (choice meat, go for the higher grade if you can) seasoned with salt and pepper for 30 minutes at 450 degrees and let them rest about an hour. I think this helped keep the meat from falling apart. I sauteed the onion and garlic, then added the herbs and tomatoes, just to bubbling, then into the crock pot 2 hours on high, 2 hours on low, and an hour on warm. There was some fat to skim off, but not too much. I served this with penne pasta and grated Romano Cheese. Fork tender! With the leftovers I will dice the meat, add beef stock, carrots and peas and have a great soup for lunch
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I was a little skeptical with lemon juice and Worcestershire sauce, but measured it all out...