1. BROIL ribs 6-inches from heat until well-browned, about 10 minute Place vegetables in bottom of slow cooker. Place ribs on top of vegetables. 2. COMBINE beer, 6 tablespoons mustard and 2 tablespoons Worcestershire. Pour over all. Cover pot. Cook on high-heat setting for 5 hours (or 10 hours on low setting) until meat is tender. Remove meat and vegetables with slotted spoon to platter; keep warm. 3. SKIM fat from broth. Pour broth into saucepan. Whisk cornstarch mixture into broth and simmer 2 minute until thickened, stirring often. Stir in remaining 2 tablespoons mustard and 1 tablespoons Worcestershire; heat through. 4. SERVE gravy with meat and vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
