- 8
Ingredients
- 2 tablespoons vegetable oil
- 4 lb beef short ribs
- 1 large sweet onion (Bermuda, Maui or Spanish), cut in half, sliced
- 1 bottle (12 oz) chili sauce
- 3/4 cup plum preserves
- 2 tablespoons packed brown sugar
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon ground cloves
Preparation
Step 1
1 In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil (in batches if necessary) 8 to 10 minutes, turning occasionally, until brown on all sides.
2 Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place onion and ribs. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
3 In 2-quart saucepan, cook remaining ingredients over medium heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
4 Drain excess liquid from slow cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook 25 to 35 minutes longer or until hot.
1 Serving Calories480 ( Calories from Fat190), % Daily Value Total Fat21g21% (Saturated Fat7g,7% Trans Fat1g1% ), Cholesterol70mg70%; Sodium1160mg1160%; Total Carbohydrate50g50% (Dietary Fiber5g5% Sugars34g34% ), Protein24g24%