I enjoy these days I have of putting something into the oven or crock pot, and just letting it become delightful. Today, we made short ribs, and yes, they fell off the bone. This would make a good weekend dinner (or day where you had three hours to devote to cooking).
- Since we only did one rack of ribs, we halved the recipe. That being said, I read teaspoon as tablespoon when dealing with the cumin, so I added “too much.” I use the quotes because it was not too much.
- I will preface these executive decisions with telling you we bought a 29-ounce can of tomato puree. This was the only can they had, so we doubled this recipe (in hopes of using this BBQ sauce in the future).
- Allison added 3/4 cup of balsamic vinegar, 4 tablespoons of worcestershire, 2 tablespoons of cayenne and about 1 tablespoon of BBQ seasoning. She did this because the original sauce was way too sweet for us.
How was it?
Things We Would Change
- I have no idea what is going on with the top of the ribs when you get short ribs, but next time we will get baby back. I have about a pound of this area of the ribs, and I have no idea how to chop it so I can eat it.