Slow-cooker beef short ribs with ginger-mango barbecue sauce by Shalene McNeill with Texas Beef Council

TYLER, Texas (KLTV) - Shalene McNeill with the Texas Beef Council joined Mama Steph to make a simply delicious five-ingredient recipe: Slow-Cooker Beef Short Ribs with Ginger-Mango Barbecue Sauce. Dinner has never been easier than this!

Slow Cooker beef short ribs with ginger-mango barbecue sauce

INGREDIENTS

2 pounds beef Short Ribs Boneless, cut 2 x 2 x 4-inch pieces

1-1/2 cups diced fresh or jarred mango, drained

1 medium onion, chopped

1 tablespoon minced fresh ginger

1 cup hickory-flavored barbecue sauce

PREPARATION

ALTERNATE COOKING METHOD:

Step 1

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.)

Step 2

Remove short ribs, season with salt and pepper, as desired. Skim fat from cooking liquid; serve over short ribs.

Step 3

This recipe can be made in a 6-quart 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.)

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