Slow Cooker Short Ribs with Berbere & Ginger Sugar

These ribs are so good. They’ve got this sneaky heat that warms you up and makes you want to eat more! And they are super easy to make, here are the guidelines:

1/4 cup flour for dredging

2 teaspoon Adobo

Oil and/or butter for browning

2-3 pounds short ribs

1 cup diced onion

1/2 cup celery with tops, chopped

4 carrots, chopped

1 cup beef broth

1 can diced or crushed tomatoes

4 tablespoons Berbere

3/4 cup Ginger Sugar

1 cup orange juice

2 tablespoons Worcestershire sauce

Combine flour and adobo on a plate and lightly coat your ribs with this combo. Once ribs are coated, throw into a pan with butter over medium high to brown. Throw browned ribs into your slow cooker.

In the same pan you used to brown the meat throw in onions, celery, and carrots and sauté until onions are translucent. Add the remaining ingredients and bring to a boil. Pour over ribs and cook on low for 9 hours.

Remove ribs and pour the remains into a saucepan and cook until thickened ~ use as is or puree to create a smoother sauce.

Serve with grits and greens or anything else your heart desires.