These are very tasty, with a nice sweet-sour flavor. I wondered about the chili powder in a German recipe, but it was good. I made these for a potluck dinner at church and all that was left were a couple of rib bones and some sauce. I didn't find it necessary to thicken the sauce at the end with the flour-water mixture. Also, I took a hint from another slow cooker recipe for short ribs and cooked these the day before, then refrigerated overnight. All the fat congealed on the top and was easy to remove. I then just reheated for the dinner.
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These are very tasty, with a nice sweet-sour flavor. I wondered about the chili powder in a...