Slow Cooker Beef Short Ribs with Ginger-Mango Barbecue Sauce

Ingredients
Total Recipe Time:  HIGH 5-1/4 to 6-1/4 hours or LOW 7-3/4 to 8-3/4 hours
Makes 4 to 6 servings


3 pounds beef Short Ribs, cut 2 x 2 x 4-inch pieces
2-1/2 cups diced mangoes, divided
1 medium onion, chopped
2 tablespoons minced fresh ginger
1 cup hickory-flavored barbecue sauce
Instructions
1.Place beef short ribs, 1-1/2 cups mango, onion and ginger in 3-1/2 to 5-1/2-quart slow cooker. Add barbecue sauce. Cover and cook on HIGH 5 to 6 hours or LOW 7-1/2 to 8-1/2 hours or until beef is fork-tender. (No stirring is necessary during cooking.)
2.Remove short ribs, stir in remaining 1 cup mango.  Season with salt and pepper, as desired. Skim fat from cooking liquid; serve over short ribs.


Cook's Tip:  This recipe can be made in a 6-quart electric pressure cooker. Place beef short ribs and onion in pressure cooker; add 1/2 cup beef broth. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Meanwhile, combine 1-1/2 cups mango, ginger and barbecue sauce in medium saucepan. Simmer 20 to 30 minutes until desired thickness is reached. Use quick-release feature to release pressure; carefully remove lid. Continue as directed in Step 2. Serve ribs with prepared sauce. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.)

































Cook's Tip:  Short ribs can be served over mashed sweet potatoes, if desired.

Cook's Tip:  Three pounds bone-in short ribs may be substituted for boneless short ribs.

Cook's Tip:  Other flavors of barbecue sauce may be substituted for hickory-flavor.

Nutritional Information
(1/4 of a recipe) Nutrition information per serving: 460 calories; 21 g fat (9 g saturated fat; 11 g monounsaturated fat); 95 mg cholesterol; 830 mg sodium; 41 g carbohydrate; 2 g fiber; 25 g protein; 3.8 mg niacin; 0.4 mg vitamin B6; 3.2 mcg vitamin B12; 3 mg iron; 28.4 mcg selenium; 9.2 mg zinc; 92 mg choline.


This recipe is an excellent source of protein, vitamin B6, vitamin B12, selenium and zinc; and a good source of niacin, iron and choline.


(1/6 of a recipe) Nutrition information per serving: 310 calories; 14 g fat (6 g saturated fat; 7.2 g monounsaturated fat); 60 mg cholesterol; 550 mg sodium; 27 g carbohydrate; 1 g fiber; 17 g protein; 5.7 mg niacin; 0.3 mg vitamin B6; 2.1 mcg vitamin B12; 2 mg iron; 19 mcg selenium; 6 mg zinc; 61 mg choline.


This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6, iron and choline.
Funded by The Beef Checkoff
Copyright © 2017 Cattlemen's Beef Board & National Cattlemen's Beef Association
Internal links within this website are funded and maintained by the Beef Checkoff.
All other outgoing links are to websites maintained by third parties. Read more >