Crock Pot Orange Glazed Short Ribs Recipes

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SUNNY'S COLA-GLAZED SHORT RIBS



Sunny's Cola-Glazed Short Ribs image

Provided by Sunny Anderson

Categories     main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 cup chopped onion
Kosher salt and freshly ground black pepper
1/2 teaspoon Hungarian paprika
8 to 10 sprigs fresh thyme
4 cloves garlic, peeled and smashed
1/2 cup dark brown sugar
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons stone ground mustard
2 Roma tomatoes, chopped
2 cups cola (not diet)
4 pounds bone-in beef short ribs, at room temperature
Kosher salt and freshly ground black pepper

Steps:

  • For the sauce: In a large pot on medium high heat add the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Add the paprika, garlic and whole sprigs of thyme. Stir until fragrant, about 5 minutes. Add the brown sugar, ketchup, vinegar, mustard and tomatoes and stir to combine. Add the cola and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, until the sauce thickens to slightly thinner than the consistency of ketchup, about 45 minutes.
  • For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, place the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and flipping the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and cook, quickly basting and recovering every 30 minutes, until the meat is tender, 2 to 4 hours depending on the size of the ribs, or until the internal temperature is 200 degrees F.

HONEY GARLIC SLOW COOKER RIBS RECIPE BY TASTY



Honey Garlic Slow Cooker Ribs Recipe by Tasty image

Here's what you need: salt, pepper, paprika, chili powder, rack of pork ribs, honey, soy sauce, garlic cloves

Provided by Adam Bianchi

Categories     Dinner

Yield 6 servings

Number Of Ingredients 8

1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
2 ½ lb rack of pork ribs, halved
1 cup honey
½ cup soy sauce
10 garlic cloves, minced

Steps:

  • In a small bowl, mix together the salt, pepper, paprika, and chili powder. Season the ribs evenly with the mixture, making sure to rub it in on all sides.
  • Add the honey, soy sauce, and garlic to a large slow cooker. Transfer the ribs to slow cooker and turn them over in the sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat is against the walls of the slow cooker, with the bone sides facing in. Cover and cook on high for 4 hours, or low for 7-8 hours. Check after the allotted time to make sure the meat is cooked through and tender.
  • Remove the ribs and transfer to cutting board. Cut between the bones to separate into individual ribs. Serve with additional sauce from the slow cooker, as needed
  • Enjoy!

Nutrition Facts : Calories 660 calories, Carbohydrate 63 grams, Fat 34 grams, Fiber 1 gram, Protein 25 grams, Sugar 58 grams

ORANGE GLAZED RIBS



Orange Glazed Ribs image

Barbecue up something special with our Orange Glazed Ribs. Fresh orange juice, zest and crushed red pepper boost the flavor of our Orange Glazed Ribs.

Provided by My Food and Family

Categories     Home

Time 1h35m

Yield 6 servings

Number Of Ingredients 5

1 cup KRAFT Original Barbecue Sauce
1 tsp. orange zest
1/4 cup orange juice
1/2 tsp. crushed red pepper
3 lb. pork spareribs or baby back ribs

Steps:

  • Heat greased grill to low heat.
  • Mix barbecue sauce, zest, juice and pepper.
  • Place ribs, bone-sides down, on grill.
  • Grill, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.

Nutrition Facts : Calories 480, Fat 33 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 135 mg, Sodium 670 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 13 g, Protein 28 g

SLOW COOKER ASIAN SHORT RIBS



Slow Cooker Asian Short Ribs image

An alternative to traditionally oven-braised short ribs, these slow-cooker, fall-of-the-bone short ribs are Asian-flavored, incredibly tender, and perfect for a cold winter evening.

Provided by Diana71

Categories     World Cuisine Recipes     Asian

Time 4h20m

Yield 6

Number Of Ingredients 14

6 beef short ribs, or more to taste
salt and pepper to taste
½ cup soy sauce
½ cup vegetable broth
2 tablespoons rice vinegar
¼ cup brown sugar
5 cloves garlic, minced
1 tablespoon finely grated ginger
1 teaspoon crushed red pepper flakes
1 tablespoon olive oil
1 teaspoon sesame oil
1 tablespoon potato starch
2 tablespoons cold water
2 green onion tops, thinly sliced

Steps:

  • Season short ribs with salt and pepper on both sides.
  • Heat olive oil and sesame oil in a pot over medium-high heat and cook short ribs in batches until browned on all sides, 5 to 8 minutes. Place short ribs in a slow cooker.
  • Stir together soy sauce, vegetable broth, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes in a bowl. Pour sauce over short ribs. Cover slow cooker.
  • Cook on High until ribs are cooked through, about 4 hours. Remove ribs from sauce and keep warm.
  • Pour sauce into a pot and cook on medium-low heat until reduced, about 5 minutes. Remove as much grease as possible. Mix cornstarch and water together in a small bowl until smooth. Pour into sauce and cook until thickened, 1 to 3 minutes.
  • Pour sauce over short ribs and sprinkle sliced green onions on top.

Nutrition Facts : Calories 669.6 calories, Carbohydrate 13.7 g, Cholesterol 116.2 mg, Fat 55.1 g, Fiber 0.5 g, Protein 28.4 g, SaturatedFat 22.5 g, Sodium 1332.9 mg, Sugar 9.7 g

SLOW-COOKER SHORT RIBS



Slow-Cooker Short Ribs image

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

Steps:

  • Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

SLOW COOKER SHORT RIBS



Slow Cooker Short Ribs image

Slow-cooked beef short ribs used two ways. Can anyone say 'M'm! M'm! Good'? Put the meat in a hoagie roll and serve with the reserved broth for dipping. Or, moisten with your favorite barbecue sauce and serve on a toasted bun.

Provided by lgmarge

Categories     Main Dish Recipes     Rib Recipes

Time 5h15m

Yield 8

Number Of Ingredients 9

cooking spray
3 ribs celery, sliced
2 carrots, sliced
1 onion, chopped
3 cloves garlic, smashed
5 pounds beef short ribs
salt and ground black pepper to taste
1 (10.5 ounce) can condensed beef consomme (such as Campbell's ®)
½ (10.5 ounce) can water

Steps:

  • Prepare a slow cooker crock with cooking spray.
  • Spread celery, carrots, onion, and garlic in the bottom of the crock. Season short ribs with salt and pepper; place atop the vegetables. Pour beef consomme and water into the crock.
  • Cook on High until the ribs are fork-tender, 5 to 7 hours.
  • Remove the ribs from the slow cooker to a platter. Strain the broth and discard the vegetables.
  • Strip meat from the bones of the ribs. Discard bones and transfer meat to a bowl. Shred meat with 2 forks and serve with strained broth.

Nutrition Facts : Calories 617.5 calories, Carbohydrate 6 g, Cholesterol 116.6 mg, Fat 52.2 g, Fiber 1.3 g, Protein 29.1 g, SaturatedFat 22.1 g, Sodium 289.2 mg, Sugar 2.8 g

CROCK POT ORANGE-GLAZED SHORT RIBS



Crock Pot Orange-Glazed Short Ribs image

Make and share this Crock Pot Orange-Glazed Short Ribs recipe from Food.com.

Provided by Dancer

Categories     One Dish Meal

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 10

2 1/2 lbs boneless beef chuck beef short ribs, cut into 4 x 2 x 2 inch pieces
1 large orange
1 cup prepared thick baste and glaze teriyaki sauce
1/2 cup water
2 garlic cloves, crushed
1/2 teaspoon pepper
2 teaspoons cornstarch, dissolved in
1 tablespoon water
1 teaspoon dark sesame oil
toasted slivered almonds (optional) or sesame seeds (optional)

Steps:

  • With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside.
  • Squeeze 1/2 cup juice from orange; cover and refrigerate.
  • In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.
  • In crock pot, place beef short ribs.
  • Pour teriyaki mixture over short ribs.
  • Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender.
  • (No stirring is necessary.) Remove ribs from cooking liquid; keep warm.
  • To make glaze, strain cooking liquid; skim fat.
  • In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil.
  • Bring to a boil; cook and stir 1 minute until thickened.

Nutrition Facts : Calories 1200, Fat 103.9, SaturatedFat 44.9, Cholesterol 215.5, Sodium 2899.8, Carbohydrate 18.8, Fiber 1.3, Sugar 13.7, Protein 45.6

ORANGE-GLAZED SHORTRIBS WITH KIMCHI SLAW



Orange-Glazed Shortribs with Kimchi Slaw image

Provided by Bobby Flay

Time 1h10m

Yield 6 Servings

Number Of Ingredients 21

1 cup Napa cabbage, finely shredded
1/2 cup kimchi, chopped
1/4 cup chopped fresh cilantro leaves, plus more for garnish
1/4 cup sesame seeds, lightly toasted, plus more for garnish
6 leaves fresh mint, chopped, plus more for garnish
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 1/4 pounds Korean-style beef short ribs (see Cook's Notes)
3 tablespoons canola oil
1 teaspoon ground cumin
1 teaspoon ground Chinese five spice
Kosher salt and freshly ground black pepper
2 cups fresh orange juice
2-inch piece fresh ginger, coarsely chopped
1 head garlic, halved crosswise
2 tablespoons honey
6 large eggs
Butter lettuce leaves, for serving
1/2 cup kochujang (see Cook's Notes)
2 tablespoon clover honey
2 tablespoons rice vinegar

Steps:

  • For the kimchi slaw: Combine the Napa cabbage, kimchi, cilantro, sesame seeds, mint, rice vinegar and soy sauce in a bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  • For the orange-glazed short ribs: Lay the short ribs out on a baking sheet, drizzle with 2 tablespoons of the oil and season with the cumin, five spice, salt and pepper. Let sit at room temperature for 15 minutes.
  • Combine the orange juice, ginger and garlic in a small saucepan, season with salt and pepper and cook until reduced to about 1/2 cup of glaze, about 30 minutes. Stir in the honey, strain into a bowl and let cool slightly. Discard the ginger and garlic.
  • Heat a nonstick pan with the remaining 1 tablespoon of oil over medium heat until it begins to shimmer. Add the eggs and season with salt and pepper. Cook until the whites set and the yolks are slightly firm, about 2 minutes. Flip the eggs over and continue to cook for about 40 seconds longer. Transfer to a warm plate and reserve. Trim if desired.
  • Heat a grill pan over high heat. Lay the ribs on the grill pan and cook until golden brown and just cooked through, about 2 minutes per side, brushing with the orange glaze several times. Trim the bones and set aside.
  • For the kochujang glaze: Whisk together the kochujang, honey and vinegar. Set aside.
  • To serve: Put 2 ribs in the center of each lettuce wrap, top with some kimchi slaw and an egg and drizzle with the kochujang glaze. Garnish with more toasted sesame seeds, chopped mint and cilantro, if desired.

ORANGE GLAZED COUNTRY PORK RIBS



Orange Glazed Country Pork Ribs image

This is a wonderful way to cook country style ribs. The end result is a slightly sticky, somewhat sweet tasty rib dish

Provided by JanetB-KY

Categories     Pork

Time 9h15m

Yield 4 serving(s)

Number Of Ingredients 9

2 lbs country-style boneless pork ribs
2 slices onions, separated into rings
1 garlic clove, minced
1/2 cup chopped green pepper
1/2 cup orange marmalade
2 tablespoons cider vinegar
3 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon grated ginger

Steps:

  • Spray a 3 or 4 quart slow cooker with cooking spray; place ribs, onions and garlic in cooker.
  • Cover; cook on low setting for 8 to 9 hours.
  • About 10 minutes before serving, remove ribs from slow cooker; place on serving platter and cover to keep warm.
  • In 2 cup microwave safe measuring cup, combine all sauce ingredients; mix well.
  • Stir in 3/4 cup juices from slow cooker; discard remaining juices.
  • Microwave sauce on high for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking.
  • Pour sauce over ribs. To make them a bit sticky, I do it one of two ways depending on time. You can either drain all the grease from the crock pot and add the ribs and the sauce back to it, then cook on high uncovered for about another hour or if pressed for time, you can transfer the sauce covered ribs to a shallow baking pan and caramelize under the broiler, basting frequently.
  • (I can personally think of all sorts of things I might try adding to this, but until I have tried them out, I will wait to post them lol. Let me know how it turns out!).

Nutrition Facts : Calories 484.1, Fat 12.9, SaturatedFat 4.6, Cholesterol 167.8, Sodium 179.3, Carbohydrate 43.1, Fiber 0.9, Sugar 34.9, Protein 47.6

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    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #beef     #fruit     #nuts     #crock-pot-slow-cooker     #dietary     #one-dish-meal     #citrus     #oranges     #meat     #beef-ribs     #equipment     #presentation     #served-hot

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