Ingredients:
4 pounds short ribs, cut into 2- to 3-inch pieces by your butcher, trimmed of excess fat
1/2 teaspoon fine sea salt
1 teaspoon expeller-pressed canola oil
3 tablespoons reduced-sodium soy sauce
3 tablespoons apricot fruit spread
2 tablespoons tomato paste
1 tablespoon rice wine vinegar
1 tablespoon finely diced peeled fresh ginger
4 cloves garlic, minced
1/4 teaspoon five-spice powder
4 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Method:
Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat. Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer ribs to a 4- to 5-quart slow cooker. In a small bowl, whisk together soy sauce, fruit spread, tomato paste, vinegar, ginger, garlic, five-spice powder and 2 tablespoons water. Pour mixture over ribs. Cover and cook on low until ribs are very tender, about 8 hours.
Transfer ribs to a platter with tongs and cover with foil (you can serve them with or without the bones). Pour liquid in bottom of slow cooker into a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes. Spoon off and discard fat and pour liquid over ribs. Sprinkle with green onions and sesame seeds and serve.
Source: WholeMarketFoods
4 pounds short ribs, cut into 2- to 3-inch pieces by your butcher, trimmed of excess fat
1/2 teaspoon fine sea salt
1 teaspoon expeller-pressed canola oil
3 tablespoons reduced-sodium soy sauce
3 tablespoons apricot fruit spread
2 tablespoons tomato paste
1 tablespoon rice wine vinegar
1 tablespoon finely diced peeled fresh ginger
4 cloves garlic, minced
1/4 teaspoon five-spice powder
4 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Method:
Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat. Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer ribs to a 4- to 5-quart slow cooker. In a small bowl, whisk together soy sauce, fruit spread, tomato paste, vinegar, ginger, garlic, five-spice powder and 2 tablespoons water. Pour mixture over ribs. Cover and cook on low until ribs are very tender, about 8 hours.
Transfer ribs to a platter with tongs and cover with foil (you can serve them with or without the bones). Pour liquid in bottom of slow cooker into a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes. Spoon off and discard fat and pour liquid over ribs. Sprinkle with green onions and sesame seeds and serve.
Source: WholeMarketFoods