Crockpot Ribs in a Tomato Port Sauce
February 12, 2010 - Written by DianaSnow days are a good day to haul out the Crockpot. With all of the shoveling and running in and out of the house, starting a meal in the Crockpot makes sense. Today I couldn’t get online with my day job right away, which meant I might need to work later to make up time. I had Beef Short Ribs that I bought the other day waiting, and a bottle of port wine too. I wanted my ribs to be fall off the bone tender, which requires quite a while of cooking time for ribs. This sauce is barbecuey, with a little tiny bit of heat. If you like more heat, chop up the hot peppers and throw them in. We grew these peppers over the summer and froze them for later use. I threw them into the Crockpot whole and pulled them out so that no one got a mouthful of hot pepper, that would not be good, but a little bit of heat is a nice thing. When I served the ribs, I pulled all the meat and the veggies out into a glass pan, then I used a gravy skimmer to try and get only the sauce …
