Sweet Asian Short Ribs

Sweet Asian Short Ribs

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Gun Range Diva 0

"This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving."

Ingredients

6 h 5 m {{adjustedServings}} servings 1180 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 1180 kcal
  • 59%
  • Fat:
  • 83.6 g
  • 129%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1728 mg
  • 69%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Place short ribs in the crock of a slow cooker; season with salt and pepper.
  2. Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
  3. Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

Footnotes

  • Cook's Note:
  • Any type of citrus preserve can be used, but if you can find the loquat preserves at your local Asian grocer, use it!
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I made this exactly as written with loquats. It was very good and reminded me of a Hawaiian dish. I would recommend adding a tablespoon of cornstarch as the recipe submitter suggested if you wan...