PrintBusy Day BBQ Beef Short Ribs
Cold nights demand cozy dinners. Season and sear some beef short ribs, then let a slow cooker do the rest for six hours for meat that falls right off the bone and a meal that feels like a hug. Serve over mashed potatoes with cornbread and let everyone think you spent all day cooking. We won’t tell.
Head Country Championship Seasoning and Bar-B-Q Sauce in Hickory Smoke come together to build a smoky, peppery base. Adding Garden Club apricot preserves adds a touch of fruit while adding body to the drippings, making them perfect for dipping or drizzling over the top of your short ribs. Serve with warm Shawnee Mills cornbread for sopping up any bites that escape.
Ingredients
- 4 pounds beef short ribs
- 2 tablespoons Head Country Championship Seasoning, Original
- 1 (20) ounce bottle Head Country Bar-B-Q Sauce, Hickory Smoke
- 1 tablespoon golden brown mustard
- 1/4 cup Garden Club apricot preserves
Season both sides of the short ribs with the seasoning.
In the slow cooker, whisk together the barbecue sauce, mustard, and preserves.
Meanwhile, heat a skillet over medium-high heat and sear the ribs quickly, about one to two minutes per side, until deeply browned.
Add the ribs to the slow cooker and spoon the sauce mixture over the top. Cook on low for six hours, until the meat pulls easily from the bone.
Add the ribs to a mound of mashed potatoes and serve with cornbread muffins or wedges.