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

1. Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl.
2. Sprinkle all over the short ribs and rub into the meat.
3. Arrange the ribs in a single layer in a 6-quart slow cooker.
4. Sprinkle any of the remaining flour mixture on top.
5. Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl.
6. Microwave until very hot, then transfer to the slow cooker.
7. Cover and cook on high, 4 hours.
8. Using tongs, turn the ribs in the sauce to coat, then remove to a bowl.
9. 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.
10. Cover and cook on high, 2 more hours.
11. Serve with cornbread.
12. 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)