August 7, 2011


3 lbs. country cut spareribs
1/4 c. onion, chopped
1/2 c. celery, chopped
1 c. ketchup
1/2 c. water
1/4 c. lemon juice
2 tbsp. brown sugar
3 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper

Preheat slow cooker. (Brown spareribs for about 10 minutes.)

Place browned spareribs in cooker. In mixing bowl, combine onions, celery, ketchup, water, lemon juice, brown sugar, Worcestershire sauce, vinegar, mustard, salt and pepper. Mix and pour over spareribs.

Cover and simmer on setting High for 4 hours or Low for 7 to 9 hours.


Brown 1 lb Ground Chuck with 1 chopped Onion & Bell Pepper, drain grease. 
Add 1 10.5 oz can Cream Mushroom Soup & 1 14.5 oz can diced tomatoes, simmer 10 min, add 1 14.5 oz can beef broth, simmer 5 min.
Add 8 oz cooked Med Egg Noodles, stir, Pour into 13x9 dish, 
Bake 315*F. 45 min, top dish with American Cheese slices, dot with butter and Paprika, bake 15 more min til cheese is melted. Salad & Garlic bread.

shared by:

John Sharpton

Two Timing Short Ribs

4 to 5 lbs. beef short ribs, cut into pieces
1 tsp. salt
1 tsp. black pepper
1 12 oz. bottle chili sauce
1/2 cup. beer
2 tbsp. minced onion
2 tbsp. cider vinegar
2 tbsp. Worcestershire sauce
1 tbsp. chili powder
2 tsp. sugar

    Sprinkle ribs with salt and pepper. Combine remaining ingredients in a medium saucepan. Bring to a boil over high heat; reduce heat and simmer 5 minutes. Set aside.
     Preheat grill to medium high heat.
Grill ribs for 20 minutes, turning frequently. Baste ribs liberally with sauce and continue to cook another 20 minutes.
Makes 4 servings