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Author Notes: My mother-in-law gave me the recipe many, many years ago. I guess I have probably made a few changes to suit my taste over the years. —vegascook
- 2 tablespoons canola oil
- 3 pounds short ribs
- 1 large onion, sliced
- 1 clove garlic, diced
- 1 12oz. bottle chili sauce
- 1 cup beef stock
- 1/2 cup cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 1 teaspoon curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dry mustard
- Brown meat well on all sides in oil, then put into slow cooker.
- Cook onions in same pan until they are just starting to brown then add garlic for about 1 minute. Add these to slow cooker.
- Mix remaining ingredients and pour over meat and onions.
- Cook on low for about 9 hours.
- Remove bones and any loose fat from cooker. Serve over noodles.
- This recipe was entered in the contest for Your Best Short Ribs