Our whole family is excited when I plug in the slow cooker to make these amazing ribs. We like them served over rice or egg noodles. —Bregitte Rugman, Shanty Bay, Ontario
Ingredients
- 3/4 cup dry red wine or beef broth
- 1/2 cup mango chutney
- 3 tablespoons quick-cooking tapioca
- 1/4 cup water
- 3 tablespoons brown sugar
- 3 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- 4 pounds bone-in beef short ribs
- 2 medium onions, sliced
- Optional: Egg noodles or spaetzle and minced fresh parsley
Directions
- In a 5-qt. slow cooker, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions.
- Cook, covered, on low for 8-10 hours or until meat is tender. Remove ribs from slow cooker. Skim fat from cooking juices; serve juices with ribs. If desired, serve ribs with noodles or spaetzle and parsley.
