Sweet Chili Short Ribs Recipe

4.5 2 2
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Sweet Chili Short Ribs Recipe

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4.5 2 2
Publisher Photo
Folks may not be able to resist licking their fingers after they try these sassy beef ribs. Thanks to the long cooking time, the veggies take on some of those sweet-and-savory flavors, too.
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours
MAKES:
5 servings
TOTAL TIME:
Prep: 30 min. Cook: 6 hours

Ingredients

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless beef short ribs
  • 2 tablespoons olive oil
  • 1/2 pound sliced fresh mushrooms
  • 4 medium carrots, sliced
  • 2 cups frozen pearl onions
  • 2 celery ribs, chopped
  • 1 can (15 ounces) tomato sauce
  • 1 jar (12 ounces) apricot preserves
  • 1 jar (12 ounces) pineapple preserves
  • 2 envelopes taco seasoning
  • 1/4 cup packed dark brown sugar
  • Hot cooked rice or mashed potatoes

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs, a few at a time, and shake to coat. In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 5-qt. slow cooker. Add the mushrooms, carrots, onions and celery.
In a small bowl, combine the tomato sauce, preserves, taco seasoning and brown sugar; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice or potatoes. Yield: 5 servings.
Originally published as Sweet Chili Short Ribs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p13

Nutritional Facts

1 rib with 3/4 cup vegetable mixture (calculated without rice or potatoes): 770 calories, 17g fat (5g saturated fat), 55mg cholesterol, 2038mg sodium, 138g carbohydrate (84g sugars, 3g fiber), 23g protein.

  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds boneless beef short ribs
  • 2 tablespoons olive oil
  • 1/2 pound sliced fresh mushrooms
  • 4 medium carrots, sliced
  • 2 cups frozen pearl onions
  • 2 celery ribs, chopped
  • 1 can (15 ounces) tomato sauce
  • 1 jar (12 ounces) apricot preserves
  • 1 jar (12 ounces) pineapple preserves
  • 2 envelopes taco seasoning
  • 1/4 cup packed dark brown sugar
  • Hot cooked rice or mashed potatoes
  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add ribs, a few at a time, and shake to coat. In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 5-qt. slow cooker. Add the mushrooms, carrots, onions and celery.
  2. In a small bowl, combine the tomato sauce, preserves, taco seasoning and brown sugar; pour over vegetables. Cover and cook on low for 6-8 hours or until meat is tender. Serve with rice or potatoes. Yield: 5 servings.
Originally published as Sweet Chili Short Ribs in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2012, p13

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Reviews forSweet Chili Short Ribs

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MY REVIEW
elaineae User ID: 3082225 193210
Reviewed Jul. 21, 2014

"The ribs wer very tender but the taste wasn't the best."

MY REVIEW
SRTW User ID: 3139715 180535
Reviewed Dec. 24, 2013

"Great recipe! easy preparation...fix it and forget it. Very tasty. This recipe will be in my favorites category. My husband couldn't find short ribs at the grocery store, so we used beef back ribs. FYI: a good amount of fat/grease appeared by the end of the cooking time in the slow cooker. Maybe I should have cooled it in the refrigerator after cooking and scraped off the congealed grease and reheated."

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