Sweet and Spicy Short Ribs

Total Time:
6 hr 20 min
20 min
6 hr

4 servings

  • 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

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