Crockpot Barbeque Ribs

Ingredients:

3 lbs. pork or beef ribs;

1 cup beef broth;

1 t Worcestershire sauce;

salt and pepper;

1/2 cup barbecue sauce.

Preparation:

Rub ribs on both sides with salt and pepper. Place ribs standing upright in the crockpot. Mix together beef broth and Worcestershire sauce and pour over ribs. Pour barbecue sauce over ribs. Cook on low for about 6 hours. You’ll know they’re perfect when you go to pull a bone out and it pops right off. Serve with additional barbeque sauce for dipping.

Steak Marinade

Ingredients:

4 rib-eye steaks

1 cup vegetable oil;

1/2 cup soy sauce;

1/3 cup red wine vinegar;

1/4 cup lemon juice;

3 t Worcestershire sauce;

1 t pepper;

2 t Dijon mustard;

1 onion, sliced;

2 cloves garlic, minced.

Preparation:

Combine all ingredients and add meat. Marinate at least 8 hours or overnight for delicious meat. I put everything in a large Ziploc bag and then put it in the fridge. Remove from fridge and let sit about 20-30 minutes to take the chill off. Grill on indoor or outdoor grill.

Barbecued Beef

Ingredients:

1 1.75-lb flank steak; (up to 2 lb.);

1/2 cup soy sauce;

1/3 cup green onions; thinly sliced;

2 tablespoons Asian sesame oil;

3 tablespoons sugar;

3 cloves garlic; peeled and pressed or minced.

Preparation:

Rinse beef and pat dry. Cut steak at a 45 angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl.

Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours.

Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total.