4-6 pieces beef short ribs
1 cup of your favorite barbecue sauce*
1 cup water
2 tablespoons sugar

In a 4-quart crockpot, dissolve barbecue sauce and sugar in water. Add ribs (frozen if cooking for 8 hours, thawed if cooking for 4 hours). Set on low for 8 hours or high for 4 hours. When cooked, transfer ribs into covered container. Reduce the sauce in a pot until thick, season with salt and pepper to taste. Drizzle sauce over warm ribs. Serve with your favorite vegetables or mashed potatoes.

* This recipe was adapted from a Williams-Sonoma recipe calling for their own “smoky bacon barbecue sauce.” You’re welcome to use whichever one you like. I used a regular grocery store brand.