BBQ Ribs

Slow Cooker BBQ Ribs

1 large sweet onion, halved and sliced

1/2 cup water

2 tablespoons Watkins Grapeseed Oil, Original Flavor

4 pounds bone-in beef short ribs, trimmed

1 bottle (12 ounces) chili sauce

3/4 cup plum preserves or preserves of choice

2 tablespoons brown sugar

2 tablespoons red wine vinegar

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

1/4 teaspoon Watkins Ground Cloves

Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender.

In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through.

Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated. Yield: 8 servings.

Tip:    Cake cooling - To cool a cake that has just come out of the oven, place the pan on a wet towel.  The cake is less likely to stick to the pan if it's cooled this way.

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