3         pounds  beef short ribs - (to 3 1/2 lbs)
1         tablespoon  Dijon-style mustard

1         garlic clove -- crushed

1/8      teaspoon  freshly-ground black pepper

1         cup  bottled hickory-smoked barbecue sauce

2         tablespoons  cornstarch

2         tablespoons  cold water

Hot cooked noodles


Place short ribs in slow-cooker.  

In medium bowl, combine mustard, garlic, honey, salt, pepper, and barbecue sauce.  

Pour over ribs.  

Cover and cook on LOW 6 to 7 hours or until tender.


Refrigerate several hours or overnight.  

Skim any solidified fat from top.

Remove ribs; heat in microwave or conventional oven.


Dissolve cornstarch in cold water. 

Add to sauce from ribs.  

Cook and stir in microwave or on stovetop until hot and slightly thickened.  

Pour hot sauce over warm ribs.  

Serve on cooked noodles.