Slow Cooker Blood Orange Teriyaki Beef Ribs

  • Prep Time 15 min
  • Total Time 8 h 30 min

Ingredients

  • 3 lbs braising beef short ribs 1.5 kg
  • 1 onion, finely chopped
  • 1 bay leaf
  • 1 1/4 cups sodium-reduced beef broth 310 mL
  • 1/2 cup Blood Orange Ginger Teriyaki Grilling Sauce 125 mL
  • 1/4 cup brown sugar 60 mL
  • 3 tbsp tomato paste 45 mL
  • 2 tbsp all-purpose flour 30 mL
  • 2 cloves garlic, minced
  • 1/2 tsp pepper 2 mL

Directions

  • Step 1

    Place ribs, onions and bay leaf in slow cooker. Whisk together broth, half the teriyaki sauce, sugar, tomato paste, flour, garlic and pepper. Pour over ribs. Cover and cook on LOW for 8 hours, or until ribs are tender and sauce is thick and sticky.

  • Step 2

    Remove ribs to a platter. Remove and discard bay leaf and any excess fat that has risen to the top. Measure out 1 cup (250 mL) of cooking liquid and place in a small saucepan. Bring to a boil over medium-high heat and reduce to a sticky glaze, about 10 min. Stir in remaining teriyaki sauce and serve over ribs.