I spotted some beautiful looking boneless beef ribs at the grocery store and just had to buy them, I had visions of them cooking low and slow in my crockpot. They were tender, fall apart yummy after 8 hours or so, it was perfect for this rainy and dreary day.
My husband once told me that Pineapple has enzymes that help break down meat, so I had the bright idea to add fresh pineapple chunks to the braising liquid, it added flavor and helped the meat with tenderness factor. The braising liquid in fact was so good, my husband made me save it in the freezer for another time.
One other thing I think is very important for crockpot items or roasts, is to sear the meat on all sides prior to adding to your crockpot.
This a super easy recipe and they are very versatile as well, you could serve them with rice or mashed potatoes. I used some of the leftover braising liquid to make a nice pan gravy.
4-5 large boneless beef ribs
1 pint of beer (use a light Lager, we used Red Stripe)
1/2 to 1 bottle of your favorite barbecue sauce
1 cup of Fresh Pineapple chunks
1/2 onion, sliced thinly
Salt and Pepper
Bring your ribs to room temperature and blot them dry of any moisture, salt and pepper both sides
Sear the ribs using a very hot pan and a bit of oil, sear on all 4 sides of the rib
In the meantime place your thinly sliced onions on the bottom of your crock pot
Place your seared ribs on top of the onions and add your beer and enough barbecue sauce to cover the ribs
Add your pineapple chunks and cook on high for 6 to 8 hours, the longer the better
Serve with rice or mashed potatoes