This dish is an absolute favorite in our household. I like to serve them with mashed parmesan potatoes and buttered lima beans.
I have the meat market wrap up 8 lbs. (I feed a large family) you can purchase as many as you will use. I add 2 shallots quartered, 2 cups low sodium beef stock, 2 tablespoons of tomato paste, black pepper, ground cumin, pinch of allspice, stir well. First I saute the ribs in a little canola oil and transfer to liquid in the slow cooker. Place lid on and cook 4-6 hours. The longer the better! The meat falls off the bones. They are so flavorful and an easy meal prep.
Serve with your favorite side dishes and enjoy!
Cheryl “Cheffie Cooks” Wiser.
The Wiser Cook.
ITS SUPPER TONIGHT – Y’ALL!!!