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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 8 |
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Our whole family is excited when I plug in the slow cooker to make these fall-off-the-bone tender ribs. We like them served over rice or egg noodles. Husband Mark and I have eight children, ages 16 years to 3 months, whom I homeschool. Ingredients:
3/4 cup dry red wine or beef broth |
1/2 cup mango chutney |
3 tablespoons quick-cooking tapioca |
1/4 cup water |
3 tablespoons brown sugar |
3 tablespoons cider vinegar |
1 tablespoon worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon ground mustard |
1/2 teaspoon chili powder |
1/2 teaspoon pepper |
4 pounds bone-in beef short ribs |
2 medium onions, sliced |
hot cooked egg noodles |
Directions:
1. In a 5-qt. slow cooker, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions.
2. Cover and cook on low for 8-10 hours or until meat is tender. Remove ribs from slow cooker. Skim fat from cooking juices; serve with ribs and noodles. Yield: 8 servings.
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