I followed some other reviewers and cut back brown sugar, doubled the sauce, and left out the vinegar. I also did not have chili sauce so I combined ketchup, hot sauce, and a little garlic sauce. I made them the night before, let sit in the fridge, then skimmed fat off the top and reheated for dinner the following day. I did not have to add the flour/water mixture to the sauce, I thought it was thick enough as-is, and perfect for scooping over mashed potatoes. I have a few more packs of short ribs in the freezer and I will definately be using this recipe again. They were fall-apart tender and the flavor was wonderful!
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I followed some other reviewers and cut back brown sugar, doubled the sauce, and left out the...