Mimsy Were the Borogoves

Food: Recipes, cookbook reviews, food notes, and restaurant reviews. Unless otherwise noted, I have personally tried each recipe that gets its own page, but not necessarily recipes listed as part of a cookbook review.

Barbecue ribs stew

Jerry Stratton, August 5, 2000

You can’t get ribs much easier than putting them in your crockpot in the morning and pulling them out eight hours later.


Servings: 4
Preparation Time: 8 hours


  • 8 beef ribs (about 3.5 pounds)
  • 2 tblsp flour
  • 1 tsp salt
  • 1/8 tsp pepper
  • 2 tblsp bacon grease or lard
  • 2 medium Maui sweet onions, diced
  • 1/2 pound tomatoes
  • 1 jalapeño pepper, chopped
  • 3 cloves garlic
  • 1/2 cup dry sherry
  • 1/2 cup chili sauce
  • 4 tblsp maple syrup
  • 2 tblsp vinegar
  • 1 tblsp Worcestershire sauce
  • 1/2 tsp ground mustard
  • 1 tsp ground cumin
  • 1/4 tsp allspice
  • 1 tsp oregano
  • 3 tblsp flour


  1. Mix the 2 tblsp flour, salt, and pepper.
  2. Coat the ribs in the flour mixture.
  3. Brown the ribs in the bacon grease.
  4. Put the onions in the crockpot.
  5. Put the ribs in the crockpot.
  6. Put everything else except the 3 tblsp flour in the crockpot.
  7. Cook on low for six to eight hours.
  8. Pull about a half cup of liquid from the pot and let cool. Dissolve the 3 tblsp flour in the liquid, and pour back into pot.
  9. Cook on high for fifteen minutes or until thickened.

Once cooked, you can pull the ribs out and eat as is (and save the liquid for pasta or goulash), serve in bowls and eat as stew, or serve everything over wide noodles, ravioli, or rice.

This is especially good with beer on a Friday night when you’ve set the crockpot to start up eight hours before you and a few of your friends get out of work.

For chili sauce, I use Sriracha Hot Chili Sauce, a Vietnamese ketchup-like concoction made with chilis and garlic. The same company, Huy Fong, also makes “Sambal-Badjak”, a chili paste that I highly recommend.

  1. <- Seasoned salt
  2. Barefoot Gourmet ->