3 to 3.5 lbs beef short ribs
3 Tbs dijon-style mustard
2 garlic clove -- crushed
2 Tbs honey
1/2 teaspoon salt
1/2 teaspoon pepper
1 c hickory smoked barbecue sauce
2 Tbs cornstarch
2 Tbs cold water
cooked egg noodles

Place short ribs in crock.

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 overnight. Skim fat from top. Remove ribs, heat in microwave or conventional oven.

Dissolve cornstarch in cold water. Add to sauce from ribs. Cook and stir til hot and slightly thickened. Pour hot sauce over warm ribs. Serve with noodles.

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