Categories: Beef Main Dish
Ingredients
- 6 lbs. beef short ribs, cut into serving size pieces
- 1 bottle (12 oz.) chili sauce
- 1/2 cup water
- 1/2 cup frozen chopped onions
- 1 clove garlic, minced
- 1/4 cup firmly packed light brown sugar
- 2 Tbsp. wine vinegar
- 1 Tbsp. Dijon-style prepared mustard
- 2 tsp. salt
Directions
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Trim excess fat from ribs; place ribs in a single layer on a disposable foil pan or foil-lined jelly-roll pan. Bake in hot oven (450 degrees) for 30 minutes, turning once.
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Combine chili sauce, water, onions, garlic, sugar, vinegar, mustard and salt in a medium-size bowl.
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Place 1/2 cup of the chili mixture in bottom of a slow cooker; dip ribs, 1 at a time, in remaining chili mixture, and place in slow cooker; pour remaining sauce over ribs.
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Cover slow cooker. Set to low. cook 8 to 12 hours or until ribs test done.
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Remove ribs to serving platter. Pour cooking liquid into a 4 cup measure; let fat rise to top; skim off. If desired, to thicken combine 1 Tbsp. cornstarch with 1/4 cup water for each cup of the cooking liquid in a small cup. Heat cooking liquid in a medium saucepan. Stir in cornstarch mixture. Heat, stirring constantly, until mixture thickens and bubbles. Spoon some gravy over ribs; pour remainder into gravy boat; pass at table. Garnish with chopped parsley. if you wish.