Sweet and Spicy Short Ribs

From Food Network Magazine. A wonderful slow-cooker recipe. Love the use of the apple butter, mustard and cider in the sauce.

• Ready In: 6 hrs 35 mins
• Serves: 4

Ingredients

• 1⁄4 cup all-purpose flour
• 2  tablespoons light brown sugar, packed
• 1 1⁄2 tablespoons dried ancho chile powder
• 2  garlic cloves, minced
• 2  teaspoons fresh thyme, finely chopped
•  kosher salt
•  fresh ground black pepper
• 4  lbs  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, thinly sliced (white and light green parts only)
•  cornbread, for serving

Directions

1. 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 in a single layer in a 6-qt. slow cooker. sprinkle any of the remaining flour mixture on top.
2. 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.
3. 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.