2 Tsp. - Salt
1/2 Tsp. - Pepper
4 Lbs. - Boneless Beef Ribs
1/4 C. - Butter
1 Large - Chopped Onion
1 ½ C. - Beef Broth
3/4 C. - Garlic Red Wine Vinegar
3/4 C. - Packed Brown Sugar
1/2 C. - Sweet Chili Sauce
1/3 C. - Ketchup
3 Tbs. - Chopped Garlic
1 ½ Tsp. - Chili Powder
In a large zippy bag place the flour, salt & pepper, mix to combine. Add the ribs in batches and shake to coat. In a large frying pan melt the butter and brown the ribs on all sides, transfer the browned ribs to the bottom of a 5 qt crock pot. In the same frying pan combine the remaining items and bring to a boil, pour over the ribs. Cover and cook on low for 10-12 hours or until meat is tender and falling apart. Serve hot over mashed taters then ladle some of the sauce over top.