BBQ Beef short ribs with cabbage & onions in crockpot
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 1/2 pounds bone-in lean beef short ribs (about 10 short ribs)1/2 head of cabbage (4-6 cups) sliced thin4 cups sliced onions1 large sweet potato, sliced into 1/2" thick circles (about 2 cups)6 cloves garlic2 cups water 2 low-sodium beef bouillion cubes1 jar Heinz beef gravy1/4 cup ketchup1/4 cup black strap molasses3 Tablespoons Frank's Red Hot Sauce2 Tablespoons Garlic Teriyaki sauce2 Tablespoons red wine vinegar2 tsp celery seed2 tsp garlic powder2 tsp dry mustard powder1 tsp chipotle pepper flakes or powder1 tsp cayenne1 tsp paprika1 tsp chili powder1 tsp Italian Seasoning blend1 tsp marjoram1/2 tsp rosemary1/2 tsp black pepper
Makes about 5-6 one cup servings of the vegetables in juice, which are delicious on their own and 2-3 servings of beef ribs with 3-4 ribs per person.
1. Layer the sweet potatoes, cabbage and half the onions and half the minced garlic in the bottom of the crockpot. Pour in boiling hot water with the bouillon, the vinegar and the beef gravy. Sprinkle half the seasonings over these.
2. Mix the ketchup, molasses, teriyaki sauce, hot sauce and the other half of the spices into a thick paste. Spread this liberally over the meat and then place that on top of the vegetables. Cover with the rest of the onions and pour any remaining sauce on top of that. Use a bit of water to rinse all the BBQ sauce from the bowl and use this to make sure the water in the crockpot comes just up to the meat. The vegetables will shrink significantly during cooking, so don't cover completely or you'll end up with soup.
3. Let cook on low for 8-10 hours or overnight.
Number of Servings: 6
Recipe submitted by SparkPeople user CCKELLY3.
1. Layer the sweet potatoes, cabbage and half the onions and half the minced garlic in the bottom of the crockpot. Pour in boiling hot water with the bouillon, the vinegar and the beef gravy. Sprinkle half the seasonings over these.
2. Mix the ketchup, molasses, teriyaki sauce, hot sauce and the other half of the spices into a thick paste. Spread this liberally over the meat and then place that on top of the vegetables. Cover with the rest of the onions and pour any remaining sauce on top of that. Use a bit of water to rinse all the BBQ sauce from the bowl and use this to make sure the water in the crockpot comes just up to the meat. The vegetables will shrink significantly during cooking, so don't cover completely or you'll end up with soup.
3. Let cook on low for 8-10 hours or overnight.
Number of Servings: 6
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 379.7
- Total Fat: 10.1 g
- Cholesterol: 40.0 mg
- Sodium: 1,175.6 mg
- Total Carbs: 47.3 g
- Dietary Fiber: 5.6 g
- Protein: 21.1 g
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