BONELESS SHORT RIBS IN THE CROCK-POT THEN GRILLED ENJOY DAN:

BONELESS SHORT RIBS IN THE CROCK POT THEN GRILLED by CHEF DAN:

Serves 8

INGREDIENTS:

5 pounds boneless beef short ribs (1-1/4-to 1-1/2-inch thick)

2 tablespoons butter

1 cup brown sugar

1/2-cup ketchup

1 (6 Oz) can tomato paste

3 tablespoon liquid smoke

1 cup chili sauce

1/2-cup soy sauce

1/2-cup Worcestershire sauce

1/2-cup whiskey

1 tablespoon EACH sesame seeds, poppy seeds, cumin seeds, mustard seeds, and lemon pepper

1 teaspoon EACH dried Turkish oregano, berbere, Tandoori masala and sumac

3 tablespoon ground mustard

1 (2 Oz) package onion soup mix

DIRECTIONS:

1.   In a dry cast iron skillet roast seeds until they start popping.

2.   Let cool and grind to a powder in a spice grinder.

3.   Add butter to a skillet over medium-high heat when sizzling.

4.   Add ribs and sauté until browned on all side about 5 minutes.

5.   Add to crock-pot.

6.   Throw everything into a blend and blend until smooth.

7.   Pour over the meat in the crock-pot and cook on low for 8-10 hours.

PREPARE THE GRILL:

1.   Remove ribs from the crock pot.

2.   Grill on high for about 5 minutes.

3.   The rib should be slightly charred and tender.

ENJOY DAN:                                                      BON-APPETITE!!