Apricot Sweet & Sour Flanken Short Ribs in a Clay Pot
Created by natsgarden123 on April 19, 2013
- Servings: 5
- Prep Time: 30m
- Cook Time: 2.5h
- Recipe #9124
Ingredients
- 4 pounds beef short ribs (flanken cut)
- 1 cup apricot jam (preserves)
- 1/3 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Everglades All Purpose seasoning
- 1/3 cup apple cider vinegar
- 1/2 teaspoon red pepper flakes
- 1 teaspoon chili sauce with garlic
- 1 large onion, chopped coarsely or sliced
- 6 garlic cloves, smashed and chopped
- 2 cups beef broth
How to Make
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Step 1: Soak clay pot, top and bottom, for 30 minutes in water.
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Step 2: Put 1/2 of the onions and garlic in the bottom of the pot.
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Step 3: Put Ribs in the pot.
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Step 4: Make a paste out of the preserves, Worcestershire, seasonings, garlic chili sauce and vinegar. Rub all over the ribs.
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Step 5: Put the rest of the onions and garlic on top.
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Step 6: Pour beef broth over- you may not need all the broth-don't submerge ribs completely.
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Step 7: Place covered pot in a cold oven and turn to 375 degrees F.
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Step 8: Cook for approx 2.5( may be more or less) hours- check after the first hour and then every 15-20 minutes or so-make sure the broth doesn't fully evaporate; if so, add some water. Also, baste the sauce over the ribs. The meat should just about fall off the bone when done.
Nutritional Facts
- Serving Size: 1 (743.2 g)
- Calories 1404.7
- Total Fat - 88.4 g
- Saturated Fat - 34.7 g
- Cholesterol - 290.6 mg
- Sodium - 791.8 mg
- Total Carbohydrate - 62.9 g
- Dietary Fiber - 1.1 g
- Sugars - 41.1 g
- Protein - 87.1 g
- Calcium - 72.6 mg
- Iron - 9.6 mg
- Vitamin C - 12.3 mg
- Thiamin - 0.5 mg