Slow Cooker Sweet and Tangy Short Ribs

 

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

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides.
• 2 Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours.
• 3 In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
• 4 Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.