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Prep 35min
Total9hr35min
Servings6
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Ingredients
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)
Sauce
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
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Steps
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.
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Make the sauce a day ahead. Store covered in the refrigerator, and heat before adding to the ribs.
These ribs are great with steamed broccoli and warm dinner rolls.
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