Slow-Cooker Sweet and Tangy Short Ribs

 


Ingredients

Ribs

  • 1
    tablespoon vegetable oil
  • 4
    lb beef short ribs
  • 1
    large sweet onion (such as Bermuda, Maui or Spanish), cut in half, halves sliced (about 3 1/2 cups)

Sauce

  • 1
    bottle (12 oz) chili sauce
  • 3/4
    cup apricot preserves
  • 2
    tablespoons packed brown sugar
  • 2
    tablespoons cider vinegar
  • 2
    tablespoons Worcestershire sauce
  • 2
    teaspoons ground mustard
  • 2
    cloves garlic, finely chopped

  • Steps

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.
    2 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.
      3 In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.

      4 Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.

      Comments

      Post a Comment

      Popular posts from this blog

      Strawberry-Rhubarb Meringue Clouds

      Image
        Ingredients Meringue Shells 3 egg whites 1/4 teaspoon cream of tartar 1/2 cup sugar Filling 2 cups sliced fresh or frozen rhubarb 2/3 cup sugar 2 tablespoons cornstarch 1/2 cup water 1 cup halved fresh strawberries Steps 1  Heat oven to 225°F. Grease 2 cookie sheets with shortening or cooking spray. In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form. On high speed, gradually beat in 1/2 cup sugar until stiff glossy peaks form and sugar is almost dissolved. Spoon meringue into 8 (4- to 5-inch) rounds on cookie sheets, hollowing center slightly with back of spoon to form shells. 2  Bake 1 hour. DO NOT OPEN OVEN. Turn oven off; let meringue shells stand in oven with door closed 1 hour. 3  Meanwhile, in 2-quart saucepan, mix all filling ingredients except strawberries. Cook over medium-low heat 15 to 20 minutes, stirring frequently, until filling is slightly thickened and rhubarb is soft. Stir in strawberries. C...
      Read more

      Baked Brie with Berry Rhubarb Compote

      Image
        Ingredients 1 tablespoon butter 1/2 cup finely chopped fresh rhubarb 1/4 cup chopped red onion 1/4 cup sugar 1/2 cup pomegranate-blueberry preserves 1 teaspoon finely chopped fresh thyme leaves 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 1 package (15 oz) Brie cheese 1 egg, well beaten Steps 1  Heat oven to 400°F. Line cookie sheet with cooking parchment paper. 2  In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon. 3  Spoon rhubarb mixture on top of Brie cheese. 4  Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal. 5  With pastry brush, spread beaten egg over dough. 6  Bake 17 to 20 min...
      Read more

      Rhubarb Pie

      Image
        Ingredients Two-Crust Pastry or 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 2 to 2 1/3 cups sugar 2/3 cup all-purpose flour 1 teaspoon grated orange peel, if desired 6 cups chopped (1/2-inch pieces) fresh rhubarb 1 tablespoon cold butter, if desired Steps 1  Heat oven to 425°F. Place 1 pastry round or pie crust in 9-inch glass pie plate. 2  In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb. 3  Cover with top pastry or second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning. 4  Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.
      Read more