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Ingredients 0/13
Why You'll Love Making This
These ribs offer a perfect balance of sweet and savory flavors with a hint of Asian spices. They are tender, juicy, and full of rich, bold taste that makes every bite satisfying. Great for both family dinners and special occasions.
Simple Cooking Tips
- Marinate the ribs for at least a few hours or overnight to enhance the flavor.
- Cook the ribs low and slow to ensure they become tender and fall off the bone.
- Baste the ribs occasionally while grilling or baking to keep them moist and add extra flavor.
- Cook the ribs low and slow to ensure they become tender and fall off the bone.
- Baste the ribs occasionally while grilling or baking to keep them moist and add extra flavor.
Directions
Place the short ribs in your slow cooker and sprinkle them with a bit of salt and pepper. In a separate jar or bowl, mix together the 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. Give it a good shake or stir until everything is well combined. Pour this sauce over the ribs, making sure they’re all nicely coated. Cover and cook on low for 6 to 9 hours until the meat is tender enough to fall off the bone. If you’re short on time, you can cook on high for about 3 to 6 hours instead.
Serving Advice
Serve these ribs with steamed jasmine rice or fried rice and a side of stir-fried vegetables. A fresh cucumber salad or pickled radishes can add a nice crunchy contrast. Garnish with chopped green onions and sesame seeds for extra color and texture.
Leftover Tips
Store leftover ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep them tender. You can also freeze cooked ribs for up to 2 months; thaw overnight in the fridge before reheating.
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