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Sweet Asian Short Ribs

Gun Range Diva

"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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Ingredients

6 h 5 m servings 1180 cals
Original recipe yields 4 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Place short ribs in the crock of a slow cooker; season with salt and pepper.
  2. 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.
  3. Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

Footnotes

  • 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


Per Serving: 1180 calories; 83.6 g fat; 64 g carbohydrates; 44.3 g protein; 186 mg cholesterol; 1631 mg sodium. Full nutrition

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Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

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 l...

Most helpful critical review

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.

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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 l...

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 mixtu...

My wife and I really enjoyed this. Excellant

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.

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.

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

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 wan...