1 tablespoon canola oil
3.5 pounds beef back ribs
1/2 cup red wine
1/2 cup smoke-flavoured BBQ sauce
2 tablespoons brown sugar
2 tablespoons white vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon soy sauce
1 package dry onion soup mix
Trim any excess fat from the beef ribs.
Pour the oil into a frying pan over medium-high heat.
Brown the ribs in the hot oil, on both sides.
Place the browned ribs in the slow cooker pot.
In a bowl, combine the red wine, BBQ sauce, brown sugar, white vinegar, salt, black pepper, soy sauce, and onion soup mix. Mix well.
Pour the liquid mixture over the beef ribs.
Cover. Cook on high for 4 to 5 hours or until the meat is tender. If a longer cooking time is preferred, cook on low heat for 8 to 10 hours.
Transfer the ribs to a serving platter.
Using a spoon, skim any grease from the top of the sauce. Pour the sauce into a gravy boat to accompany the ribs.
(Makes 4 to 5 servings)
Tips: Browning the ribs is a must. It is worth the few minutes that it takes to seal the natural juice and flavor in the meat.
Per serving (1/5 recipe): 688 calories, 35 g total fat, 14 g saturated fat, 65 g protein, 19 g carbohydrate, 0 g fiber, 14 g sugars, 1848 mg sodium.