alternative title: krysta got played by a litle ol' woman
Today I went grocery shopping. Big grocery shopping, the grocery shopping for the week. For six people. You can imagine what my cart looks like.
I'm placing my groceries on the belt when I see a little old lady in a pink sweatsuit looking around for the shortest line. Giving me the old helpless lady look. That "I could be your Grandmother" look, the "I'm too frail to stand in line" look, the "didn't your parents teach you any manners" look. Her standing there with her little white envelope with a couple dollar bills in it and a package of cream cheese in her hands. So I ask her if she would like to go ahead of me.
"Thank you dear. My dog just got out of the hospital and I want to be by her side." (I cannot make this shit up if I tried)
Then she grabs her cart, HIDDEN in another line, WITH TWENTY ITEMS IN IT! (I know, I counted)
"I hope you don't mind." She tells me and proceeds to push all my items back to make room for hers.
Annnnnnd to add insult in injury after each items was scanned she wanted to make sure it was on sale, matched her coupons and paid for her groceries in change.
Except for the BBQ sauce, this really isn't a recipe more like a method...
Kansas City Sauce: adapted from Mastering Barbecue by Michael H. Stines
2 cups ketchup
1 1/2 cups dark brown sugar, firmly packed
3 tablespoons cayenne pepper sauce
1 yellow onion, chopped
5 cloves of garlic, minced
1/2 cup fresh lemon juice
1 teaspoon sweet paprika
1/2 cup Dijon-style mustard
2 tablespoons cider vinegar
1/2 cup Worcestershire sauce
Combine all the ingredients in a saucepan. Bring to a boil. Reduce heat to a simmer for 30 minutes, stirring occasionally. Let cool, and transfer to a blender or a food processor and puree.
beef short ribs (I used 8 short ribs and it feed 6 of us with leftovers)
salt and pepper
While you are making the bbq sauce...
Season short ribs liberally with salt and pepper.
Heat up a dutch oven or a heavy bottom pan.
Pour olive oil in pan and wait until the oil gets that shimmery look.
Taking two short ribs at a time, brown ribs well on all sides.
Drain on a paper towel.
Repeat until all the ribs are are brown.
HERE'S THE IMPORTANT PART!!!
Take out your slow-cooker and turn that bad boy to high temp.
Then place short ribs in a slow-cooker with three quarters of the bbq sauce and let it cook for three hours. Then turn the temp down to low and cook for another four to five hours.
Shred the meat. EAT.
pickles (save the juice for pretzels!)
thinly sliced red onions
shredded ice cold iceburg lettuce
extra bbq sauce
Tasting Notes: So a while back I said I only felt so-so about beef short ribs. That's what I wrote but what I didn't say was how I thought all y'all were a bunch of sheep bah-bah-bahing and following blindly everyone else in the "I Love Short Ribs" Club. I thought everyone was a bunch of suckers.
About that... I was wrong.
I was cooking them wrong.
I am now a sucker.
Bah bah bahhhhhh.
Posted by krysta at 6:00 PM