Jamaican Short Ribs Crock Pot Recipes

Steps:

• Spray inside of 5- to 6-quart slow cooker with cooking spray.
• Remove inner skin from ribs if desired. In small bowl, mix dried minced onion, mustard, red pepper, allspice, cinnamon and garlic powder. Rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and sliced onion in slow cooker. Pour water over ribs.
• Cover; cook on Low heat setting 8 to 9 hours.
• Remove ribs from cooker; drain and discard liquid from cooker. Pour barbecue sauce into shallow bowl; dip ribs into sauce. Return ribs to cooker. Pour any remaining sauce over ribs.
• Cover; cook on Low heat setting 1 hour longer.

Steps:

• Pour Olive Oil in skillet over med high heat.
• Salt & Pepper Short Ribs to taste.
• Dredge Short Ribs in Flour.
• Brown all sides of Short Ribs in skillet.
• Put layer of sliced Sweet Onions on bottom of Crock pot.
• Remove Ribs from skillet, place on top of onions in Crock pot.
• Deglaze skillet with 1/2 cup Beef Broth.
• Pour liquid in Crock pot.
• Mix the remaining 1/2 cup of Beef Broth, Rum, can Diced Tomatoes, Diced Red Pepper, Ginger, Garlic, Brown Sugar, Thyme, Cinnamon, Nutmeg, Red Pepper Flakes, Orange Zest, in a bowl, pour over Short Ribs in Crock pot. Cook 6-8 hours on low setting until meat is falling off bone.
• Serve over cooked rice.

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.

Steps:

• Combine first 10 ingredients, reserving 2 tablespoons. Rub remaining seasoning mixture over ribs. Place onion and broth in a 6-qt. slow cooker; cover with ribs. Cook, covered, on low until ribs are tender, 6-8 hours. , Meanwhile, combine preserves, vinegar, garlic and reserved seasoning mixture. Serve with ribs.

Steps:

• Place short ribs into a slow cooker; top with French onion soup. Season mixture with salt and pepper. Pour chili sauce over exposed parts of ribs; sprinkle with rosemary.
• Cook on Low for 8 to 10 hours.

Steps:

• In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 4-qt. slow cooker., Add the pineapple juice concentrate, soy sauce, water, rum, honey, ginger, garlic, pepper, allspice and salt to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Pour over ribs. , Cover and cook on low for 5-6 hours or until meat is tender. Stir in red peppers. Top with the pineapple, mango and onions (do not stir). Cover and cook 30 minutes longer or until heated through., Remove beef mixture to a large bowl; keep warm. Transfer cooking juices to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve beef mixture on lettuce; drizzle with sauce.

Steps:

• Sprinkle ribs with coarse salt and pepper.
• Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.
• Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.