Ingredients

The following ingredients have 6 Servings
  • 4 to 4½ lbs bone-in beef short ribs, cut into individual ribs
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup beef broth
  • 2 Tbsp whole grain mustard
  • 3⁄4 cup barbecue sauce, divided
  • Sliced green onions (optional)

Instruction

  • Coat a 5- to 6-quart slow-cooker insert with cooking spray. Heat 12-inch nonstick skillet over medium- high. Season ribs with salt and pepper. Cook ribs in skillet in two batches, 2 to 3 minutes per side, until browned on all sides. Transfer ribs to slow cooker; discard fat. In a small bowl, mix broth, mustard and 1⁄2 cup of the barbecue sauce. Pour over ribs in slow cooker. Cover and cook on LOW 8 to 9 hours or until tender. Using a slotted spoon or tongs, remove ribs to a serving platter. In a small microwavable bowl, heat 1⁄4 cup remaining barbecue sauce, covered, in microwave on HIGH 30 to 60 seconds, until heated through. Brush ribs with remaining barbecue sauce. Top with green onions. Kitchen Counter Per serving: 270 cal, 16g fat, 80mg chol, 21g prot, 11g carbs, 1g fiber, 730mg sodium