My BBQ Short Ribs in the Slow Cooker

My SIL (Sister in Law) asked me for a marinade for some beef ribs, from her father's cattle property.

This a great overnight marinade, it's sweet with a touch of savoury.

INGREDIENTS

2 cups of Tomato Sauce
1 tbsp Dijon Mustard
1/2 cup Brown Sugar
1/4 cup of Worchestershire Sauce
A pinch of Paprika (or Cayenne, for chilli lovers)
1 Tbsp Oil (Olive or Vegetable)
1 Red Onion, finely chopped
2kg Beef Short Ribs


METHOD
Remove the meat from refrigerator at least 30 minutes before browning.

Heat oil in a large fry pan over medium-high heat. Add the beef ribs a few pieces at a time, and brown on each side. Remove meat from pan and place in a container large enough to marinade all ribs overnight.

Combine the tomato sauce, mustard, brown sugar, worcestershire and cayenne in a large dish. Add the browned ribs and marinade overnight.

Place the ribs and marinade into the slow cooker. Add onion and stir until combined.

Cook on high for 3-4 hours, or on low for 6-7 hours.

Once ribs are cooked, transfer to aluminium foil, and cover.

Skim off any fat from the sauce.

Serve ribs with sauce and sweet potato mash.