Southern Beef Short Ribs


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This recipe has been one of my favorites. The flavors blend so well with the sweet, sour, and hot. The meat just melts in your mouth. The sauce is what we call in the south a "sopping sauce". I always have a large pan of garlic bread so everyone can sop up all that goodness. Enjoy!

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  • 4 lb. beef short ribs
  • 1 onion, sliced
  • 1/4 C. Worcestershire sauce
  • 1/4 C. firmly packed brown sugar
  • 8 cloves garlic, minced
  • 1 tsp. fresh ginger
  • 1 tsp. fresh ground pepper
  • 2 sm. dried hot chili peppers, seeded & crushed
  • 1/3 C. oil packed sun dried tomatoes, chopped
  • 1/4 C. balsamic vinegar
  • 2 tsp. liquid smoke
  • 1 1/2 C. ketchup
  • Juice and zest of one lemon

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Coat a 6-qt. crock pot with a non-stick cooking spray. Arrange ribs in the bottom of the pot and then cover with the sliced onions.

In a medium bowl combine remaining ingredients. Mix well until sugar has dissolved. Pour mixture over the ribs. Cover and cook on low for 6-7 hours until tender.

Note: The sauce is great spooned over the ribs. To thicken the sauce, just mix together 2 teaspoons water with 2 teaspoons cornstarch. Add to the left over sauce and stir until slightly thick.

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