Slow Cooker Sweet And Tangy Short Ribs Food

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SLOW-COOKER SWEET AND TANGY SHORT RIBS



Slow-Cooker Sweet and Tangy Short Ribs image

Apricot preserves and brown sugar balance the zest of chili sauce and ground mustard for a great weeknight meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h35m

Yield 6

Number Of Ingredients 10

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)
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:

  • 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.
  • 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.
  • In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
  • 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.

Nutrition Facts : Calories 470, Carbohydrate 47 g, Cholesterol 90 mg, Fat 1/2, Fiber 4 g, Protein 24 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 32 g, TransFat 1 g

STICKY SPICY SLOW-COOKED RIBS



Sticky Spicy Slow-Cooked Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 12

2 racks pork ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 13-ounce jar apricot preserves
1 cup ketchup
1/4 cup yellow mustard
1/4 cup soy sauce
6 cloves garlic, finely chopped
2 canned chipotle peppers in adobo, finely chopped
1-inch piece fresh ginger, finely chopped
Hot sauce, to taste
3 tablespoons cornstarch

Steps:

  • Cut the racks into 2-rib pieces, season with salt and pepper and put into a slow cooker.
  • In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  • When the ribs are cooked, preheat the oven to 375 degrees F. Line a baking sheet with foil.
  • Carefully remove the ribs from the slow cooker and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer.
  • Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until the desired thickness.
  • Brush the ribs with the sauce and bake, brushing with more sauce every 10 to 15 minutes, until the ribs are glazed and sticky, about 45 minutes. Serve with extra sauce.

SWEET AND SPICY SHORT RIBS



Sweet and Spicy Short Ribs image

Provided by Food Network Kitchen

Time 6h20m

Yield 4 servings

Number Of Ingredients 14

1/4 cup all-purpose flour
2 tablespoons packed light brown sugar
1 1/2 tablespoons ancho chile powder
2 cloves garlic, minced
2 teaspoons finely chopped fresh thyme
Kosher salt and freshly ground pepper
4 pounds bone-in short ribs (about 2 inches thick)
3/4 cup apple butter
1/4 cup yellow mustard
1/4 cup ketchup
1 cup apple cider
3 carrots, thinly sliced
5 scallions (white and light green parts only), thinly sliced
Cornbread, for serving

Steps:

  • Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
  • Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
  • Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.

TENDER 'N' TANGY RIBS



Tender 'n' Tangy Ribs image

These ribs are so simple to prepare! Just brown them in the skillet and then combine them with the sauce ingredients in your slow cooker. Serve them for lunch, or let them cook all day for fall-off-the-bone tenderness. -Denise Hathaway Valasek, Perrysburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 3 servings.

Number Of Ingredients 11

3/4 to 1 cup white vinegar
1/2 cup ketchup
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1 teaspoon ground mustard
1 teaspoon paprika
1/2 to 1 teaspoon salt
1/8 teaspoon pepper
2 pounds pork spareribs
1 tablespoon canola oil

Steps:

  • Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.

Nutrition Facts : Calories 689 calories, Fat 48g fat (16g saturated fat), Cholesterol 170mg cholesterol, Sodium 1110mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 42g protein.

SPICY SOY GLAZED SHORT RIBS (SLOW COOKER)



Spicy Soy Glazed Short Ribs (Slow Cooker) image

The flavor on these ribs is slightly sweet, slightly spicy, and the meat melts in your mouth. Definitely easier than the traditional method of hours long attended cooking. These can be served as an appetizer/party dish (would serve 6) or as an entree (would serve 4). From Secrets of slow cooking.

Provided by Chandra M

Categories     Meat

Time 6h30m

Yield 4-6 serving(s)

Number Of Ingredients 16

3 1/2 lbs beef short ribs
1/2 cup water
2 bunches scallions, thinly sliced diagonally
1 garlic clove, minced
1 inch fresh ginger, peeled and minced
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup molasses
1/4 cup brown sugar
1/4 cup chili-garlic sauce
1/4 cup hoisin sauce (or plum sauce)
2 limes, juice of
1 tablespoon toasted sesame oil
1 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
2 tablespoons sesame seeds

Steps:

  • Trim excess fat off ribs.
  • In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
  • Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
  • In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
  • Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
  • Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
  • Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.

SLOW COOKER TANGY RIBS



Slow Cooker Tangy Ribs image

You can cook in a slow cooker and go out and run errands and then come back and your dinner is ready to eat on time. You don't have to slave over an oven for hours.

Provided by Mary in LA.

Categories     Pork

Time 5h15m

Yield 3 serving(s)

Number Of Ingredients 11

1/2 cup ketchup
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1/4 cup vinegar
1 clove garlic, minced
1 teaspoon ground mustard
1 teaspoon paprika
1/8 teaspoon black pepper
1/2-1 teaspoon salt
1 tablespoon canola oil
2 lbs pork spareribs

Steps:

  • Cut ribs into serving-size pieces; brown in a skillet in oil.
  • Combine vinegar,ketchup,sugar,garlic,mustard, salt, black pepper and Worcestershire sauce in the slow cooker.
  • Transfer the browned spareribs into slow cooker.
  • Cover and cook on low for 4 to 6 hours or until tender.
  • You can use beef spareribs also.

SLOW-COOKER SWEET & SPICY BBQ SHORT RIBS



Slow-Cooker Sweet & Spicy BBQ Short Ribs image

These falling-off-the-bone-tender beef short ribs are a flavor sensation, with a beyond-delicious simmer liquid that includes mustard, honey and BBQ sauce.

Provided by My Food and Family

Categories     Home

Time 6h10m

Yield 8 servings

Number Of Ingredients 7

1 cup KRAFT Original Barbecue Sauce
1/4 cup flour
1/4 cup honey
1 Tbsp. HEINZ Yellow Mustard
1 tsp. garlic powder
1/2 tsp. ground red pepper (cayenne)
4 lb. beef short ribs

Steps:

  • Mix all ingredients except ribs until blended.
  • Place ribs in slow cooker. Pour barbecue sauce mixture over ribs; cover with lid.
  • Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove ribs from sauce; cover to keep warm.
  • Skim and discard excess fat from sauce; return ribs to sauce. Stir gently until evenly coated with sauce.

Nutrition Facts : Calories 430, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 100 mg, Sodium 430 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 22 g, Protein 35 g

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