Slow cooked beef short ribs that simply fall off the bone in a delicious Chinese style barbecue sauce. Packed with flavor and nearly hands-free preparation using your slow cooker or Crockpot.
YIELD
16 servingsPREP
30 minCOOK
5 hrsREADY
5½ hrsIngredients
Directions
In a 3½ quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic.
Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs, turning once, until browned. About 10 minutes.
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Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce.
Cover and slow cook until ribs are tender. About 5 to 6 hours at 200 degrees (low).
Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce.
In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup, 6 to 8 minutes. Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immediately with hot cooked rice.
Comments
Mmmmm....this looks perfect now that there's a chill in the air. Time to pick up some short ribs :)