Afgullett Recipe Reviews (Pg. 1) - (19482844)

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Slow-Cooked German Short Ribs

Reviewed: Oct. 22, 2011
Tried this recipe the first time and my friends and family loved it! Since then I've tried several changes, and found some good regular things to do to keep the awesomeness flowing. I found you can basically use any type of rib or amount as long as it fits in the slow cooker without changing the sauce recipe. I've done 3 to 15 pounds of bone-in and boneless short ribs, country style ribs, and spare ribs. Generally I use a chianti for the rich, fruity flavor it gives, as well as the dryness of it. I did substitute red wine vinegar once which made it too dry in my opinion, but everyone else loved it. I add a quarter of a cup of Tabasco or some other type of hot sauce as well. This gives it a kick without destroying the sweetness. It can build the heat up a lot though. Probably my favorite thing to make on a cold fall day, and definitely the most requested meal I get.
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