Slow-Cooked Short Ribs and Tangy Apple Slaw

 

I made these ribs this past weekend with some beef short ribs from a local farm. Tangy, spicy, sweet, and smokey, the beef was tender and peeled off the bone.  There was left over sauce at the end so I added water, slow-cooked it more, and froze it as stock for soup.  I served the ribs with some baked beans and tangy apple slaw which, unlike mayonnaise based coleslaw, is light and refreshing.  Enjoy.

The Ribs:

• 1.5-2lbs Beef short ribs
• 1 large onion
• 2-3 bell peppers (green, red, orange, yellow, whatever)
• 1 1/4 cup ketchup
• 1/2 cup spicy brown mustard
• 1/2 cup Louisiana style hot sauce (Franks Redhot or similar)
• 1/4 cup beer (any beer will do)
• Salt, garlic powder, black pepper, and cayenne powder for a dry rub.
• Corn starch (optional for thickener)

The night before rub the ribs in spices and let sit in the refrigerator. The next morning, slice your onions and peppers and start charring them to give them a smokey flavor.

Throw the ribs, the onions, and the peppers into a crock pot on low.  Then, in a separate dish mix the ketchup, mustard, beer, and hot sauce.  Leave it to cook for at least seven hours, preferably nine or ten.  After hours of slow cooking, the sauce in the crock pot may be soupy.  If so desired, whisk in some corn starch to thicken it up.

The Slaw (Disclaimer: The recipe below makes a ridiculous amount of slaw; far more than is fit for human consumption.  You should probably scale this and/or tell me what else to do with so much slaw.):

• 1 head of red cabbage
• 3 cups of apple cider vinegar
• 2 large apples
• 1 cucumber
• 1 1/2 cups olive oil
• 3 tbls sugar

In a food processor, shred the cabbage, apples, and cucumber.  In a separate container mix the vinegar, olive oil, and sugar. Combine the mixture with the shredded vegetation.