Recipe(tried): Milwaukee Short Ribs (Crockpot Spare Ribs)

Susan,
This recipe is from the cookbook, "Fix & Forget".
Hope it is what you are looking for.

MILWAUKEE SHORT RIBS

3 med. onions, cut in wedges
8 beef short ribs (3 to 3 1/2 lb.)
1 large bay leaf
12 oz. beer
2 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tbsp. tomato paste
2 tsp. beef bouillion granules
1 tsp. dried tyme, crushed
1 tsp. salt
1/4 tsp. pepper
1/3 cup water
3 tbsp. flour

1. Place onions in bottom of slow cooker. Arrange short ribs on top and tuck bay leaf into center. Pour 1 cup of beer over meat.

2. In a small bowl, stir remaining beer, brown sugar, mustard, paste, bouillion, thyme, salt and pepper until smooth. Pour mixture over meat.

3. Cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours or until meat is tender.

4. Transfer meat and onions to a platter. Cover and keep warm. Skim fat from broth. Pour 2 cups of the broth into a small saucepan.

5. In a jar, shake water and flour until smooth; stir into broth. Stirring over med.-high heat, bring to a boil and boil until thickened.

6. To serve, spoon some sause over meat and onions. Serve remaining sauce seperately.