Phenomenal Phoods

Crock Pot Boneless Beef Ribs & Twice Baked Potatoes

Ingredients:

• Crock Pot Boneless Beef Ribs:
• 1 1/2 lbs. boneless beef chuck ribs
• 2/3 cup water
• 1 (6 oz.) can tomato paste
• 1/2 cup ketchup
• 1 tablespoon Dijon mustard
• 1/3 cup white vinegar
• 1 teaspoon garlic salt
• 1/2 teaspoon pepper
• Pinch of salt
• 1-2 tablespoons hot sauce (I used Frank's Red Hot) - add more or less depending on how spicy you like it
• Twice Baked Potatoes:
• 2 large baked potatoes (you can adjust this if you are cooking for more people)
• 2 tablespoons butter
• 1/3 cup sour cream
• 1 tablespoon chopped chives
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• Shredded sharp cheddar for sprinkling on top

Instructions:

1. Crock Pot Boneless Beef Ribs:
2. Put the ribs into a large crock pot. Whisk the other ingredients together in a large bowl and pour over the ribs. Cook on low for 7 hours.
3. Twice Baked Potatoes:
4. Preheat the oven to 400 degrees.
5. Poke several holes into each potato with a fork and place directly on the oven rack; cook for an hour.
6. Remove potatoes from the oven and reduce the heat to 375. Cut out the top of the skin in an oval shape. Carefully scoop out the insides of the potatoes with a spoon and put into a bowl. Add the rest of the ingredients (except for the cheese) and mix together with an electric mixer until smooth.
7. Spoon the mixture back into the potato skins and top with cheddar cheese.
8. Put the potatoes on a baking sheet and cook for another 20 minutes until heated through.