Ingredients
- 4 pounds beef short ribs
- salt and ground black pepper to taste
- 1 cup water
- ½ cup loquat preserves
- ½ cup sweet chili sauce
- ¼ cup low-sodium soy sauce
- ¼ cup low-sodium Worcestershire sauce
- ¼ cup seasoned rice wine vinegar
- ¼ cup honey
- 1 envelope onion soup mix
- ¼ teaspoon red pepper flakes
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
Why This Dish Is Hard To Resist
These short ribs are packed with a perfect balance of sweet and savory flavors that melt in your mouth. The tender meat combined with the rich Asian-inspired sauce makes every bite irresistible. It’s a comforting dish that’s great for both weeknight dinners and special occasions.
Chef's Cooking Tips
- Marinate the ribs for at least 4 hours or overnight to enhance the flavor.
- Use a heavy-bottomed pan or a Dutch oven to sear the ribs evenly before braising.
- Simmer the ribs slowly on low heat to ensure they become tender and juicy.
- Use a heavy-bottomed pan or a Dutch oven to sear the ribs evenly before braising.
- Simmer the ribs slowly on low heat to ensure they become tender and juicy.
Directions
Place the short ribs in your slow cooker and seasoning 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 about 6 to 9 hours, until the meat is super tender and falls apart easily. If you're short on time, you can switch to high and cook for 3 to 6 hours instead.
Serving Ideas
Serve the ribs over steamed jasmine rice or alongside garlic fried rice for a hearty meal. Add a side of sautéed bok choy or steamed broccoli to bring a fresh, green contrast to the rich sauce. Garnish with sliced green onions and sesame seeds for extra flavor and texture.
Storage Instructions
Allow the ribs to cool completely before storing them in an airtight container. They can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently on the stove or in the oven to keep the meat tender and the sauce flavorful.
Frequently Asked Questions
Can I use a different cut of beef instead of short ribs?
Yes, beef chuck roast or brisket can work well, but cooking times may vary.
How do I store leftovers and how long do they last?
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Can I make this recipe without a slow cooker?
Yes, you can braise the ribs in a covered pot in the oven at 300°F for about 3 hours.
Is it possible to make this recipe spicier?
Yes, increase the red pepper flakes or add some fresh chopped chili peppers.
Can I prepare the sauce in advance?
Absolutely, the sauce can be made a day ahead and stored in the fridge.
What can I serve with the ribs?
They pair well with steamed rice, roasted vegetables, or a fresh salad.
Do I need to brown the ribs before slow cooking?
Browning is optional but adds extra flavor if you have time.
Can I substitute the loquat preserves with another fruit preserve?
Yes, apricot or peach preserves are good alternatives.
