Slow Cooker Blood Orange Teriyaki Beef Ribs

Prep time: 15min
Total time: 495min
3 lbs
Braising beef short ribs
1.5 kg
1
Onion, finely chopped
0
1
Bay leaf
0
1 1/4 cups
Beef Broth, 25% Less Sodium
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
0
1/2 tsp
Pepper
2 mL
calories
320
fat
17 g
carbs
11 g
protein
30 g

Directions

  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.

  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.