In my last post, I mentioned that easy-to-prepare slow cooker recipes are important to me and that I often look for recipes with the word easy in the title. Well, I guess when it comes right down to it, most slow cooker recipes are, in fact, quite easy to prepare, whether or not the word easy is part of the title. Some slow cooker recipes may have a lengthy list of ingredients, but even those recipes involve only the most basic kitchen skills: slicing meat, chopping vegetables, measuring ingredients, etc. And, speaking of measuring, it’s often not as important to have accurate measurements when slow cooking as it is when using other cooking methods—using less garlic, for example, or adding a few more carrots, isn’t going to ruin the outcome.

Among the many slow cooker recipes that could have the word easy in the title is this one that I found on “Slow Cooker BBQ Short Ribs.” It was posted on Group Recipes by someone who had found the recipe on the Kraft Foods recipe Website.

Here’s what you need:

  • I used my trusty 5-quart oval slow cooker (I think a round 4-quart would work fine)
  • 4 pounds of beef short ribs
  • 1 large onion, coarsely chopped
  • ¼ cup all-purpose flour
  • 1 cup of KRAFT Original Barbecue Sauce (or any other brand of your preference)
  • ¼ cup honey
  • 1 tablespoon yellow mustard

Here’s what to do:

  • Place the short ribs into slow cooker and top with onions.
  • In a small bowl, combine the remaining ingredients and pour the mixture into the slow cooker.
  • Cover the slow cooker and cook the ribs on the low heat setting for 6 to 8 hours. You may also cook the ribs on the high heat setting, but this will require only 3 to 4 hours.
  • Remove the ribs from slow cooker and cover to keep warm while you finish the sauce.
  • Skim the excess fat from the surface of the sauce; then return the ribs to the sauce. Stir gently until evenly coated and heat for a few minutes prior to serving.

This was a foolproof recipe (it must be—I made and it turned out excellent) that I highly recommend. I generally prefer ribs that are grilled with the barbecue sauce applied just before serving, but I think this recipe was equally good. Try it—you’ll like it!