Thank you to all who participated in our first Crock Pot Wars. Over 100 people attended to taste and judge our 15 entries. Not only did we all get to taste amazing food, but we also collected $500 in donations for the Guilford Food Bank. Please try our winning entry. It is amazing!
Winning Recipe of the 2017 Crock Pot Wars – The Residences at 66 High Street
Slow Cooker BBQ Short Ribs
Fine sea salt
Ground black pepper, to taste
Granulated garlic powder, to taste
Onion powder, to taste
5 lbs beef short ribs
1 large onion, coarsely chopped
2 cups of barbecue sauce of your choice
2 tablespoons of honey
1 tablespoon Dijon mustard
½ can or bottle of Beer
In a small bowl, mix sea salt, pepper, and garlic and onion powders. Adjust seasoning as necessary, then season ribs with the mixture.
In a large skillet over medium-high heat, brown the outside of ribs.
Place a layer of roughly chopped onions at the bottom of a slow cooker.
In separate bowl, mix together the barbecue sauce, honey and mustard.
Add ribs a little at a time to the bowl and make sure they are well coated in the sauce.
Place ribs in the slow cooker on top of the bed of onions.
Pour beer over the top once the sauced ribs are in the slow cooker, so that the sauce mixture cascades to the onions at the bottom.
Carefully stir the ribs to combine ingredients.
Cover and cook on LOW for 6 to 8 hours.
When done cooking, switch the slow cooker to warm setting.
Before serving, skim excess fat from the sauce (you may need to remove the ribs to do this).
When ready to eat, simply serve ribs directly from the slow cooker or transfer to a platter.