Barbecued Beef Short Ribs
4 lb. bone in beef short ribs trimmed
2 T. vegetable oil
1 large sweet onion halved and sliced
1 (12 oz) chili sauce
3/4 C. plum preserves or preserves of your choice
2 T. brown sugar
2 T. red wine vinegar
2 T. Worcestershire sauce
2 T. Dijon mustard
1/4 t. ground cloves
In a large skillet brown ribs in oil in batches. Place onion in a 5 qt. slow cooker; add ribs. Cover and cook on low for 4 1/2 to 5 hours or until the meat is tender.In a small saucepan combine the remaining ingredients. Cook and stir over medium heat for 4-6 minutes or until heated through. Remove ribs from slow cooker. Skim fat from cooking juices. Return ribs to slow cooker; pour sauce over ribs. Cover and cook on high 25-30 minutes or until sauce is thickened.
Oreo Brownies
1/2 cup Unsalted butter — softened
1 1/4 cups Sugar
3 large Eggs
5 ounces Unsweetened chocolate — melted
2 teaspoons Pure vanilla extract
1/2 cup All-purpose flour
12 Oreo cookies — coarsely chopped
1. Heat oven to 325 degrees. Line a 9- or 10-inch square baking panwith aluminum foil and lightly oil the foil.
2. Beat butter and sugar in large bowl of electric mixer until lightand fluffy, about 2 minutes.Add eggs, one at a time, mixing well after each addition.Mix in melted chocolate and vanilla.Add flour and mix in on low speed.With a rubber spatula, fold in cookies.
3. Transfer batter to prepared pan; spread into an even layer with arubb spatula.Bake until a toothpick inserted in the center comes out clean, 4045 minutes.Cool on wire rack before cutting into squares.
