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Add the beef ribs to the bag in batches, shaking each batch to coat them thoroughly with the flour mixture. In a large frying pan, melt the 1/4 cup butter over medium-high heat. Brown the coated ribs on all sides until they have a nice crust, then transfer them to the bottom of a 5-quart crock pot.
In the same frying pan (no need to clean it, those browned bits add flavor), combine the 1 1/2 cups beef broth, 1/2 cup brown sugar, 1 cup ketchup, 1/2 cup mustard, 1 chopped onion, and 2 tablespoons Tabasco sauce. Bring the mixture to a boil, then pour it over the ribs in the crock pot. Cover and cook on low for 10 to 12 hours, or until the meat is so tender it's falling apart with a fork.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
