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| Sweet Asian Short Ribs |
"This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving."
Ingredients :
- 4 pounds beef short ribs
- salt and ground black pepper to taste
- 1 cup water
- 1/2 cup loquat preserves
- 1/2 cup sweet chili sauce
- 1/4 cup low-sodium soy sauce
- 1/4 cup low-sodium Worcestershire sauce
- 1/4 cup seasoned rice wine vinegar
- 1/4 cup honey
- 1 envelope onion soup mix
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 6H5M |
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- Place short ribs in the crock of a slow cooker; season with salt and pepper.
- Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
- Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).
Notes :
- Any type of citrus preserve can be used, but if you can find the loquat preserves at your local Asian grocer, use it!
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