This recipe was absolutely fantastic!! I cooked slow-cooked the ribs at 275, per other reviews, in a dutch oven. I also followed the advice of other users and floured the ribs before browning them. As a result, I had to rinse out my dutch oven before adding the vegetables to prevent the browned bits from smoking. I also reduced the amount of barbecue sauce to 1/4 cup and am so glad I did because, even with the reduced amount, the barbecue flavor was distinct. I think the sauce could be left out entirely and the flavor would still be excellent. Next time I would add some celery, although doing so might make the dish too large for my dutch oven, in which case I will switch to my slow-cooker and cook on low for about 6 hours. I served this over brown rice pasta and it was amazing!! I noticed that some people found the dish too fatty. Short ribs are, by nature, fatty; however, if you cook the dish the night before and place it in the refrigerator, you can easily remove all of the fat from the sauce and the flavor is even better the next day!
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This recipe was absolutely fantastic!! I cooked slow-cooked the ribs at 275, per other...