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Recipe Category: Ribs
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Ingredients
- 2/3 cup (83 g) flour
- ½ teaspoon pepper
- 4 pounds (1.8 kg) beef short ribs
- ¼ cup (60 ml) olive oil
- 1 cup (160 g) chopped onion
- 1½ cups (355 ml) low-salt beef broth
- ¾ cup 175 ml red wine vinegar
- ¾ cup (170 g) packed brown sugar
- ½ cup (140 g) chili sauce
- 1/3 cup (80 g) low-salt ketchup
- 1/3 cup (80 ml) Worcestershire sauce
- 1½ teaspoons minced garlic
- 1½ teaspoons chili powder
Method
- In a large resealable plastic bag, combine the flour and pepper
- Add ribs in batches and shake to coat
- In a large skillet, heat the oil over medium- high heat and brown ribs on both sides
- Transfer to a slow cooker
- In the same skillet, combine the remaining ingredients
- Cook and stir until mixture comes to a boil; pour over ribs
- Cover and cook on low for 9 to 10 hours or until meat is tender
- Yield: 10 servings
- Per serving: 213 g water; 488 calories (45% from fat, 31% from protein, 24% from carb)
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