5 lb. beef short ribs
1 (15 oz.) can beef broth (Swanson)
1 (12 oz.) beer (your choice)
1 small onion, cut to thin wedges
1/4 cup molasses (Grandma's)
2 tsp. balsamic vinegar
1 tsp. dried thyme, crushed
1 tsp. Tabasco sauce (or a hot sauce of your choice)
1/2 tsp. salt

Place ribs in a 5 to 6-quart slow cooker. Add broth, beer, onions, molasses, vinegar, thyme, hot sauce and salt. Cover and cook on LOW setting for 11 to 12 hours or on HIGH setting for 5 1/2 to 6 hours.

Transfer the ribs to a platter; cover to keep warm with a foil tent. Skim fat from liquids.

Serve liquid on the side for dipping.

Variations: Serve ribs with garlic or wasabi mashed potatoes or instant ramen noodles, drained.

Submitted by: 808NoriT