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Prep 35min
Total5hr30min
Servings6
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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
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Steps
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.
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