Slow Cooker Beef Short Ribs with Ginger-Mango Barbecue Sauce
- Place beef short ribs, 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.)
- Remove beef, season with salt and pepper, as desired. Skim fat from cooking liquid; serve over short ribs.
To cook in a 6-quart InstaPot (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.)
Nutrition information per serving: 390 Calories; 19 g Total Fat (8 g Saturated Fat; 9 g Monounsaturated Fat); 99 mg Cholesterol; 704 mg Sodium; 2 g Total Carbohydrate; 1.9 g Dietary Fiber; 34 g Protein; 3.8 mg Iron; 3.8 mg Niacin; 0.4 mg Vitamin B6; 3.7 mcg Vitamin B12; 8.3 mg Zinc; 23.9 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.