3 to 3 1/2 pounds beef short ribs
1 tablespoon Dijon-style mustard
1 garlic clove, crushed
2 tablespoons honey
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup bottled hickory smoked barbecue sauce
2 tablespoons cornstarch
2 tablespoons cold water
Place short ribs in crockpot.
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 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 over cooked noodles.