- 1 cup water
- 1 cup ketchup
- 1 (6 ounces) can of tomato paste
- ¾ cup brown sugar
- ½ cup vinegar
- 2 tablespoons prepared mustard
- 1 tablespoon salt
- 2 pounds beef back ribs
- Step 1Mix water, ketchup, tomato paste, brown sugar, vinegar, mustard, and salt in a slow cooker, stirring to dissolve brown sugar and salt.
- Step 2Place short ribs into the sauce and stir to coat. Set cooker on Low, cover, and cook for 8 hours.
The magazine version of this recipe uses 4 pounds of beef short (or back) ribs, 1/4 cup of water, and 1 1/2 teaspoons of salt.
Per Serving: 1035 calories; protein 39g; carbohydrates 50.2g; fat 76.1g; cholesterol 165.6mg; sodium 2965.4mg