How to fix my beef ribs?

Maybe strip the meat off the bone and mix with some BBQ sauce and make BBQ rib sandwiches.

What did you cook them with? i.e. what kind of sauce/spices?

@BellaB Water and salt and pepper. I half seared in a electric frying pan at 400 F.

Well, there’s the problem right there. You boiled the flavour out of them and need to add flavour now.

You’re going to need to doctor them up a bit (and not cook them like this the next time). Do you have any sauces around? bouillon cubes? ketchup? red wine?

They really needed to be cooked in a flavourful thickish sauce to start off with so you’ve got to back-McGyver them now. You won’t get the texture back but you can make them tasty.

Do you have any canned baked beans?

@BellaB I have ketchup and ms dash , salt and pepper. No beans.

What other liquids have you got? list everything you’ve got – not just things you think of for cooking. Have you got any pickles?

Have you got soy sauce? wooster? vinegar? sugar? brown sugar?

No just milk, chocolate milk and pop and ensure.

The milk products and Ensure definitely won’t help. No pickles or sugar? You’re making this tricky.

What kind of soda?

@BellaB Coke a cola. No pickles. It just 3 short ribs. I might just put in a hot dog bun and add mustard and ketchup salt and pepper. And nuke then. I could heat it in the electric frying pan again and dry it out. Thanks.

Cola is acid enough that it might work and it certainly has sugar. Pickle juice is one of the best fixes for meat emergencies but cola, ok.

I’d mix some cola into a half cup of ketchup and a tablespoon of mustard and cook it down. Then shred the rib meat into the sauce you’ve created – add pepper and mrs dash (not more salt at this point – it’‘s done enough damage already) and heat it all up together for at least ten minutes. It should be a thick, gooey, dark red/brown sauce before you add the shredded meat. Taste the sauce – it should be slightly sweet but also have a little bite from the mustard and pepper. You can add a little bit of salt just as you’re ready to eat it.

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Definitely do NOT put meat into a crockpot with water unless you are planning to make soup. Don’t cook it so long if you want it to be edible meat. Don’t put salt in too early – it’ll dissolve the meat – especially when cooked for such a long time.

@BellaB Thanks I will do that for supper tonight . I’ll keep you updated .

Good luck – and next time, ask us before you use that crock pot!

You’re sort of backwards McGyvering this

http://allrecipes.com/recipe/19611/bar-b-que-sauce/

the cola is replacing the sugar/wooster/vinegar

½ cup ketchup

2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar

1 dash hot pepper sauce
1 teaspoon garlic powder
¼ teaspoon mustard powder
¼ teaspoon salt

@BellaB update. Was excellent thanks. You saved me from chucking $16 worth of beef ribs. I ate it all.

That’s great news!

Now buy a small jar of pickles or a small bottle of vinegar and you’ll be able to take on some good cooking.

Promise you won’t boil meat in the slow cooker again.

@BellaB Promise. .. not with out telling my mom or Fluther.

Great answer :)

@RedDeerGuy1 Us moms here got ya covered. :-)

How should use my crock pot for chicken and potoates? I have 4 chicken legs with thighs and back attached. I also have a bag of frozen vegetables and lots of russet potatoes. How do I cook them? I also have two containers of Kraft original bbq sauce. I have lots of individualy wrapped hot dogs.

What a great collection of ingredients you’ve got there! you can get a variety of nice meals from that.