Crockpot Short Ribs With an Asian Twist

Submitted by Hippie2MARS

"I love ribs, but I'm only a marginal fan of BBQ. These ribs are a great alternative....fork tender and absolutely scrumptious! You can use either beef or pork ribs, boneless or bone-in. The sauce is delicious over steamed rice. I use Pampered Chef's Asian Seasoning Mix."

 

• Ready In: 7hrs 30mins
• Ingredients: 19
• Serves: 5-6

ingredients

• 1⁄3 cup flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2 tablespoons Asian seasoning, divided
• 2 -3 lbs short ribs
• 1⁄4 cup butter
• 1 teaspoon sesame oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 stalks celery, diced
• 1 (10 1/2 ounce) can beef consomme
• 2 garlic cloves, minced
• 1⁄2 cup rice vinegar
• 1⁄2 cup brown sugar
• 1⁄4 cup ponzu sauce
• 2 tablespoons catsup
• 1 tablespoon Thai sweet chili sauce
• 2 tablespoons soy sauce

directions

1. Turn crockpot on high and allow to preheat while preparing the food.
2. Melt the butter along with the sesame oil over medium high heat.
3. While butter is melting, combine flour, salt, pepper and 1 T of the Asian seasoning in a large plastic bag and shake to mix it up.
4. Add the short ribs to the bag a couple at a time, shaking until well coated.
5. Place the ribs in the butter and oil in the skillet and brown on all sides.
6. While ribs are browning, chop all the vegetables.
7. When ribs are brown on all sides, remove them from the skillet and place in crockpot.
8. Add the diced veggies and the garlic to the same skillet and saute until onions are clear.
9. Add all remaining ingredients, mix, then bring to a boil.
10. Pour over the ribs in the crockpot, and cook on high for 1 hour.
11. Change setting to low and cook an additional 6-7 hours.
12. Before serving, drain or skim off grease.