SLOW-COOKER SWEET AND TANGY SHORT RIBS
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
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 12
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
Provided by Food Network Kitchen
Time 6h20m
Yield 4 servings
Number Of Ingredients 14
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
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
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)
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
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
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
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
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
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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SWEET AND TANGY SHORT RIBS RECIPE | MYRECIPES
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5/5 (11)Total Time 8 hrs 58 minsServings 8Calories 234 per serving
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of beef to pan; cook 10 minutes, turning to brown on all sides. Remove beef from pan; place in a 6-quart electric slow cooker. Repeat procedure with remaining 1 tablespoon oil and beef. Add stock and next 9 ingredients (through rind) to slow cooker. Cover and cook on LOW for 8 hours or until beef is very tender. Carefully remove beef from pan; keep warm. Discard star anise and rind.
- Skim fat from surface of cooking liquid; discard fat. Pour cooking liquid into a large saucepan; bring to a simmer. Add carrot to pan; cook 20 minutes or until carrot is almost done. Combine 1/4 cup water and cornstarch, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Stir in peas; cook 2 minutes. Place 1 short rib in each of 8 shallow bowls. Ladle 1/2 cup sauce and vegetables over each serving; sprinkle evenly with cilantro.
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From kitchensanctuary.com
5/5 (8)Calories 405 per servingCategory Dinner
- Start with the slow cooked stage – Preheat the oven to 170c/350f. Place all of the ingredients from the slow cooked stage into a large oven-proof casserole pan.
- Heat over a high heat until boiling, then place a lid on and place in the oven for 3 hours. Check a couple of times during the last hour of cooking and top up with water if it’s starting to go dry.
- Take out of the oven and carefully remove the ribs from the pan (the meat will want to fall off the bone, so I find a good set of tongs helps to get them out). Drain any excess liquid off the ribs. Discard the cooking liquor – or use in soup or Ramen.
- Heat the oil on a high heat in a large frying pan (skillet). Add the ribs and cook, turning once or twice until the edges are golden and crisped. It takes about 6-7 minutes. Be careful as the oil will spit due to the fat on the meat.
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