3 pound beef, short ribs
1 tablespoon mustard, dijon
1 each garlic, clove, crushed
2 tablespoon honey
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup hickory smoke, bottled barbecue sauce
2 tablespoon cornstarch
2 tablespoon water, cold

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 6-7 hours or until tender.

Refridgerate several hours or overnight. Skim any solidified fat from top. Remove ribs; heat in microwave or conventional oven.

Dissolve cornstarch in water. Add to sauce. Cook and stir in microwave or stove-top until hot and slightly thickened. Pour hot sauce over warm ribs.

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