Sweet and Spicy Short Ribs
- 1/4 cup all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 1/2 tablespoons ancho chile powder
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh thyme
- Kosher salt and freshly ground pepper
- 4 pounds bone-in short ribs (about 2 inches thick)
- 3/4 cup apple butter
- 1/4 cup yellow mustard
- 1/4 cup ketchup
- 1 cup apple cider
- 3 carrots, thinly sliced
- 5 scallions (white and light green parts only), thinly sliced
- Cornbread, for serving
- 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.
- Photograph by Christopher Testani
allpurpose, brown sugar, chile powder, garlic, thyme, kosher salt, apple butter, yellow mustard, ketchup, apple cider, carrots, scallions
Taken from www.foodnetwork.com/recipes/food-network-kitchens/sweet-and-spicy-short-ribs.html (may not work)