This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving.

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Recipe Summary

prep:
5 mins
cook:
6 hrs
total:
6 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place short ribs in the crock of a slow cooker; season with salt and pepper.

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  • Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.

  • Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

Cook's Note:

Any type of citrus preserve can be used, but if you can find the loquat preserves at your local Asian grocer, use it!

Nutrition Facts

1180 calories; protein 44.3g; carbohydrates 64g; fat 83.6g; cholesterol 186.4mg; sodium 1631.2mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2017
Family really liked it! Cooked the beef ribs for 9 hours in crock pot. The meat fell off the bones. I had to use some Mango Chutney (recommended by local asian food market-Thanks!) in place of loquat preserves . Going to use pork country style ribs for a change of pace. Addendum: The pork wasn't as good. Going back to beef... Read More
(7)

Most helpful critical review

Rating: 3 stars
11/13/2016
I used apricot preserves and this came out really good except there was too much sauce. You could cut in 1/2 and still have enough. I also fried the ribs before I put them in the crock pot. Read More
(1)
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/16/2017
Family really liked it! Cooked the beef ribs for 9 hours in crock pot. The meat fell off the bones. I had to use some Mango Chutney (recommended by local asian food market-Thanks!) in place of loquat preserves . Going to use pork country style ribs for a change of pace. Addendum: The pork wasn't as good. Going back to beef... Read More
(7)
Rating: 5 stars
09/11/2016
The taste was amazing. I didn't use the preserves. I sautéed onions, peppers and mushrooms on the stove and after removing the short ribs from the crockpot added the sauce to the sautéed mixture and thickened it and served the meat and sauce over a bed of rice. I will definitely make this again! Read More
(4)
Rating: 5 stars
03/06/2019
It was delish! I used 1 cup of French onion soup instead of water and the packet of onion soup mix. Read More
(2)
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Rating: 3 stars
11/13/2016
I used apricot preserves and this came out really good except there was too much sauce. You could cut in 1/2 and still have enough. I also fried the ribs before I put them in the crock pot. Read More
(1)
Rating: 5 stars
07/22/2017
My wife and I really enjoyed this. Excellant Read More
Rating: 5 stars
04/11/2016
Used apricot preserve instead of Loquat. Excellent and very tasty - stepped back on spice for the kids but worth it can't wait till they like spice Read More
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Rating: 5 stars
05/04/2015
I made this exactly as written with loquats. It was very good and reminded me of a Hawaiian dish. I would recommend adding a tablespoon of cornstarch as the recipe submitter suggested if you want a ticker sauce. My husband loved this and super easy to make. Read More
Rating: 5 stars
03/02/2020
This was really good, a great way to use short ribs. I made this over brown rice and separated the fat and poured the reserve over the meat and rice. I did not have the Loquat, but used orange apricot preserve instead. I seared the meat before slow cooking it on high for about 5 hours, meat just fell apart. Other than those few tweaks I followed the recipe. Will make this again. Read More
Rating: 5 stars
05/02/2016
Definitely will make again. My husband loves the Asian flair to quote him "it is a keeper". Did not use the loquat preserve as I halved the recipe. Read More
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