Time 9h35m Yield 6 Number Of Ingredients 10 Steps:
In 12-inch nonstick skillet, heat oil over medium-high heat. Add ribs, in batches if necessary; cook 6 to 8 minutes, turning occasionally, until brown on all sides. Spray 4- to 5-quart slow cooker with cooking spray. Place onion in cooker. Top with ribs. Cover; cook on Low heat setting 8 hours. In 2-quart saucepan, cook remaining ingredients over low heat 15 to 20 minutes, stirring frequently, until sauce has thickened. Drain excess liquid from cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook about 1 hour longer or until meat begins to separate from bones.
Time 6h20m Yield 4 servings Number Of Ingredients 14 Steps:
Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top. Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours. Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.
Time 8h30m Yield 6 servings Number Of Ingredients 4 Steps:
Sprinkle the ribs all over with salt and pepper. Brush the ribs with 1/2 cup of the Thai Style Sweet & Spicy Chili Cooking Sauce. Transfer to a 6- to 8-quart slow cooker insert. Cover and cook on low for 8 hours. Preheat the broiler and line a baking sheet with foil. Place each rib rack half, bone-side down, on the prepared baking sheet. Brush with the remaining cooking sauce. Broil until the glaze is bubbling and browned, 3 to 5 minutes. Slice the ribs between the bones. Transfer to a platter and sprinkle with cilantro and peanuts. Squeeze lime juice over the ribs.
Time 6h5m Yield 4 Number Of Ingredients 15 Steps:
Place short ribs in the crock of a slow cooker; season with salt and pepper. 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).
Time 6h15m Number Of Ingredients 8 Steps:
In slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ribs to slow cooker, and toss with sauce. Arrange ribs, bone side up, in a single row. Cover; cook on high, 6 hours (or on low, 10 hours). Serve ribs drizzled with pan juices and, if desired, barbecue sauce.
Time 4h15m Yield 3 servings. Number Of Ingredients 11 Steps:
Combine the first 9 ingredients in a 3-qt. slow cooker. Cut ribs into serving-sized pieces; brown in a skillet in oil. Transfer to slow cooker. Cover and cook on low for 4-6 hours or until tender.
Time 6h10m Yield 8 servings Number Of Ingredients 7 Steps:
Mix all ingredients except ribs until blended. Place ribs in slow cooker. Pour barbecue sauce mixture over ribs; cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours). Remove ribs from sauce; cover to keep warm. Skim and discard excess fat from sauce; return ribs to sauce. Stir gently until evenly coated with sauce.
Time 6h30m Yield 4-6 serving(s) Number Of Ingredients 16 Steps:
Trim excess fat off ribs. In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used). Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs. In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs. Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone). Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside. Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.
Time 8h10m Yield 8 Number Of Ingredients 10 Steps:
Place ribs in slow cooker. Mix pineapple with juice, tomato sauce, green bell pepper, onion, brown sugar, cider vinegar, tomato paste, Worcestershire sauce, and garlic together in a bowl; pour over the ribs. Cook on Low until ribs are cooked through and tender, 8 to 10 hours.
Time 9h15m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Place onion rings into a 5-quart slow-cooker. Place ribs on top of onions. In a small bowl, mix together the barbecue sauce, maple syrup, mustard, salt and pepper; pour over ribs. Cover; cook on LOW for 8-9 hours or until the meat is tender.
