Sweet and Tangy Short Ribs
Ribs
4 lbs beef short ribs
1 tbsp vegetable oil
1 large sweets, such as Bermuda, Maui or Spanish,
cut in half, and halves sliced
Sauce
1 bottle (12 oz) chili sauce
3/4 cup apricot preserves
2 tbsp packed brown sugar
2 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
2 tsp ground mustard
2 cloves garlic, finely chopped
Spray a 12 inch skillet with cooking spray. Heat oil over medium high heat. In the
skillet, cook ribs, in batches if necessary about 10 minutes. Turn occasionally, until brown.
Remove from heat.
Spray a 6 quart slow cooker with cooking spray. Place onions in cooker.
Top with ribs. Cover; cook on Low heat setting 8 hours.
In a 2 quart sauce pan, cook sauce ingredients over lot heat 15-20 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.
The sauce can be made a day ahead and stored covered in the refrigerator. Heat before adding
to ribs.