Ingredients

• 4 pounds beef short ribs
• salt and ground black pepper to taste
• 1 cup water
• 0.5 cups loquat preserves
• 0.5 cups sweet chili sauce
• 0.25 cups low-sodium soy sauce
• 0.25 cups low-sodium Worcestershire sauce
• 0.25 cups seasoned rice wine vinegar
• 0.25 cups honey
• 1 envelope onion soup mix
• 0.25 teaspoons red pepper flakes
• 0.25 teaspoons onion powder
• 0.25 teaspoons garlic powder
• 0.13 teaspoons ground cinnamon
• 0.13 teaspoons ground ginger

Instructions

1. 1 Place short ribs in the crock of a slow cooker; season with salt and pepper.
2. 2 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.
3. 3 Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

Nutrition per serving