1teaspoon each garlic powder and onion powder(optional)
Gouda Grits
1cupgrits
1cupheavy cream
6oz.Gouda cheeseshredded
¼teaspoongarlic powder (optional)
salt and pepper
Instructions
Whisk all ingredients together in slow cooker or Dutch oven
4 cups beef stock, 3 tablespoons Sriracha sauce, 1 cup barbecue sauce, 3 oz. tomato paste, ½ cup maple syrup, 1 tablespoon marjoram, 1 teaspoon each garlic powder and onion powder
Place ribs into baking dish in a single layer; cover and cook on low heat for 4-6 hours (make sure the ribs are almost totally covered with liquid) See recipe notes below
3 lbs. short ribs
Grit Preparation (makes 4 servings)
Shred cheese and set aside
6 oz. Gouda cheese
Bring 2 cups of water to boil
Add 1 cup quick cooking grits (not instant grits) to boiling water
1 cup grits
Add 1 cup of cream to grits; combine well
1 cup heavy cream
Add shredded Gouda cheese; stir well; season to taste with salt and pepper; reduce heat to simmer and cover until ready to serve
6 oz. Gouda cheese, salt and pepper
Notes
Short ribsYou can use beef or pork, bone-in or boneless ribs...your call and your budget.
This recipe is based on 3 lbs. of boneless country ribs, which is about 8 ribs. If you use more ribs, add more broth--enough to cover the ribs in the cooker.
Beef BrothThe amount of broth will be based upon the size of baking dish you're using. Use enough broth to cover the ribs by at least 1/2".SubstitutionsNo maple syrup? Use table syrup or brown sugar in the same amount as indicated in the recipeNo Marjoram? Use dried oreganoA note about the nutritional estimate: the software I use to calculate calories, etc., doesn't divide the sauce ingredients into proportions relative to the number of ribs, nor does it calculate portion size of grits.