Slow Cooker Asian Short Ribs

Slow Cooker Asian Short Ribs

Serves 4

Using a slow cooker makes these succulent, aromatic beef ribs an easy treat to come home to.

  • 4 pounds short ribs, cut into 2- to 3-inch pieces by your butcher, trimmed of excess fat
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon expeller-pressed canola oil
  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons apricot fruit spread
  • 2 tablespoons tomato paste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon finely diced peeled fresh ginger
  • 4 cloves garlic, minced
  • 1/4 teaspoon five-spice powder
  • 4 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds
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Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat. Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer ribs to a 4- to 5-quart slow cooker. In a small bowl, whisk together soy sauce, fruit spread, tomato paste, vinegar, ginger, garlic, five-spice powder and 2 tablespoons water. Pour mixture over ribs. Cover and cook on low until ribs are very tender, about 8 hours.

Transfer ribs to a platter with tongs and cover with foil (you can serve them with or without the bones). Pour liquid in bottom of slow cooker into a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes. Spoon off and discard fat and pour liquid over ribs. Sprinkle with green onions and sesame seeds and serve.

Nutritional Info: 
Per Serving:870 calories (440 from fat), 49g total fat, 20g saturated fat, 270mg cholesterol, 890mg sodium, 13g carbohydrate (1g dietary fiber, 7g sugar), 89g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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