Review of last recipe - YES, just what I remembered.  I had low expectations when I piped the batter onto the cookie sheet, but they puffed up while cooking and are really delicious!

TODAY'S RECIPE - BARBECUED SHORT RIBS
Cook these in a slow cooker.  What could be easier?

Makes 4-6 servings

6 lbs. short ribs
1 bottle (12 oz) chili sauce
1/2 cup water
1/2 cup frozen chopped onion (I'm using fresh)
1 clove garlic, minced
1/4 cup firmly packed light brown sugar
2 tbsp wine vinegar
1 tbsp dijon mustard
2 tsp salt

Trim excess fat from ribs and place in a single layer on a pan (disposable foil pan, or foil lined jellyroll pan), and bake in a 450 degree oven for 30 minutes, turning once.

Combine the rest of the ingredients in a bowl.  Place 1/3 cup of the chili mixture in the bottom of a slow cooker.  Dip ribs, one at a time, in the remaining chili mixture and place in the slow cooker.  Pour the rest of the sauce over the ribs.

Cover the slow cooker and set to low.  Cook for 8-12 hours or until they are tender.

Remove the ribs to serving platter.  Pour cooking liquid into a 4-cup measure and allow the fat to rise to the top.  Skim the fat off.  If desired, to thicken the sauce, combine 1 tbsp cornstarch with 1/4 cup water for each cup of the cooking liquid in a small cup.  Heat cooking liquid in a medium sized saucepan and stir in cornstarch mixture.  Heat, stirring constantly, until mixture thickens and bubbles.   Spoon some over the ribs, and serve additional on the side.