INGREDIENTS
- 4 pounds bone-in beef short ribs, trimmed
- 2 TBSP vegetable oil
- 2 large sweet onions, halved and sliced
- 2 bottles (22 oz.) chili sauce
- 3/4 cup plum preserves or preserves of your choice
- 2 TBSP brown sugar
- 2 TBSP red wine vinegar
- 2TBSP Worcestershire sauce
- 2 TBSP Dijon mustard
- 1/4 tsp ground cloves
INSTRUCTIONS
- In a large skillet, brown ribs in oil in batches. Place onion in a 5 qt. slow cooker; add ribs. Cover and cook on low for 4 1/2 to 5 hours or the meat is tender.
- In a small saucepan, combine the remaining ingredients. Cook and stir over medium heat for 4-6 minutes or until heated through. Remove ribs from slow cooker. Skim fat from cooking juices. Return ribs to slow cooker; pour sauce over ribs. Cover and cook on high for 25-30 minutes or until sauce is thickened. Yield: 8 servings
Number of servings (yield): 8
