Name: Slow-Cooker Sweet and Tangy Short Ribs
Prep time: 35 min
Total time: 9 h 35 min
Yield: 1
Ingredients: 1 tablespoon vegetable oil; 4 lb beef short ribs; 1 large sweet onion (such as Bermuda, Maui or Spanish), cut in half, halves sliced (about 3 1/2 cups); 1 bottle (12 oz) chili sauce; 3/4 cup apricot preserves; 2 tablespoons packed brown sugar; 2 tablespoons cider vinegar; 2 tablespoons Worcestershire sauce; 2 teaspoons ground mustard; 2 cloves garlic, finely chopped

Slow-Cooker Sweet and Tangy Short Ribs

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Prep Time:
35 minutes

Total Time:
9 hours 35 minutes

Spicy sweet chili apricot chicken with a hint of mustard - perfect for a quick weeknight dinner.

Ingredients:

1 tablespoon vegetable oil
4 lb beef short ribs
1 large sweet onion (such as Bermuda, Maui or Spanish), cut in half, halves sliced (about 3 1/2 cups)
1 bottle (12 oz) chili sauce
3/4 cup apricot preserves
2 tablespoons packed brown sugar
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons ground mustard
2 cloves garlic, finely chopped

Instructions:

Heat oil in a 12-inch nonstick skillet over medium-high heat. Add ribs and cook for 6 to 8 minutes, turning occasionally, until browned on all sides.
Prepare the slow cooker by spraying it with cooking spray. Add the onion to the cooker and place the ribs on top. Cover and cook on Low heat setting for 8 hours.
Cook the remaining ingredients in a 2-quart saucepan over low heat for 15 to 20 minutes, stirring frequently, until the sauce thickens.
Drain any extra liquid from the cooker. Pour the sauce over the ribs, then crank up the heat to High. Cover and cook for about 1 more hour, or until the meat starts to pull apart from the bones.

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