Slow-cooked Beef Ribs For Passover
- Prep Time: 5 Minutes (Total time: 8 Hours 5 Minutes)
- Serving Size: 8
- 4 pounds Beef Short Ribs
- 1 Large Onion, Quartered
- 1 Clove Garlic, Minced
- 3/4 cup Ketchup
- 1/4 cup Cider Vinegar
- 1/4 cup Firmly Packed Brown Sugar
- 2 tablespoons MAXWELL HOUSE Instant Coffee
- 1 teaspoon Potato Starch
PLACE ribs, onions and garlic in slow cooker. Combine ketchup, vinegar, brown sugar, coffee granules and potato starch; pour over ingredients in slow cooker. Cover with lid.
COOK on LOW 6 to 8 hours (or on HIGH 5 hours).
REMOVE ribs and onions from slow cooker; cover to keep warm. Skim and discard excess fat from sauce. Return ribs and onion to sauce; stir gently until evenly coated.
KRAFT KITCHENS TIPS
Serving Suggestion Serve with hot cooked rice and a cooked green vegetable.
Meats cooked in a slow cooker make great leftovers. Cover and refrigerate any leftover meat in the leftover sauce. When ready to reheat, remove and discard any fat from surface of sauce. Cook ribs and sauce in saucepan on medium-low heat until heated through (160°F), stirring frequently.
RECIPE COURTESY OF KRAFT FOODS