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Honey-Mustard Barbecued Short Ribs
| Ingredients | |||
| 3 | pound | beef, short ribs | |
| 1 | tablespoon | mustard, dijon | |
| 1 | each | garlic, clove, crushed | |
| 2 | tablespoon | honey | |
| 1/2 | teaspoon | salt | |
| 1/8 | teaspoon | pepper | |
| 1 | cup | hickory smoke, bottled barbecue sauce | |
| 2 | tablespoon | cornstarch | |
| 2 | tablespoon | water, cold | |
Directions: | |||
| Place short ribs in slow-cooker. In medium bowl, combine mustard, garlic, honey, salt, pepper, and barbecue sauce. Pour over ribs. Cover and cook on LOW 6-7 hours or until tender. Refridgerate several hours or overnight. Skim any solidified fat from top. Remove ribs; heat in microwave or conventional oven. Dissolve cornstarch in water. Add to sauce. Cook and stir in microwave or stove-top until hot and slightly thickened. Pour hot sauce over warm ribs. | |||
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