Ingredients Jump to Instructions ↓

  1. 1-1/2 cups tomato juice

  2. 1/2 cup maple syrup

  3. 1/4 cup chopped onion

  4. 3 tablespoons cider vinegar

  5. 1 tablespoon Worcestershire sauce

  6. 1 tablespoon Dijon mustard

  7. 2 teaspoons minced garlic

  8. 1/4 teaspoon ground cinnamon

  9. 1/4 teaspoon ground cloves

  10. 4 pounds bone-in beef short ribs

  11. 1 teaspoon pepper

  12. 1 tablespoon cornstarch

  13. 2 tablespoons cold water

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the first nine ingredients; set aside. Cut ribs into serving-size pieces; place on a broiler pan. Sprinkle with pepper. Broil 4-6 in. from the heat for 3-5 minutes on each side or until browned; drain on paper towels. Place ribs in a 5-qt. slow cooker; top with tomato juice mixture. Cover and cook on low for 6-7 hours or until meat is tender. In a small bowl, combine cornstarch and cold water until smooth. Pour 1 cup cooking liquid into a small saucepan; skim off fat. Bring to a boil; stir in cornstarch mixture. Return to a boil; cook and stir for 2 minutes or until thickened. Serve over ribs. Yield: 4 servings.


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