Ingredients
1 large sweet onion, halved and sliced1/2 cup water2 tablespoons canola oil4 pounds bone-in beef short ribs, trimmed1 bottle (12 ounces) chili sauce3/4 cup plum preserves or preserves of choice2 tablespoons brown sugar2 tablespoons red wine vinegar2 tablespoons Worcestershire sauce2 tablespoons Dijon mustard1/4 teaspoon ground cloves
Preparation
Place onion and water in a 5-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown ribs in batches. Add to slow cooker. Cook, covered, on low 5-6 hours or until meat is tender.
In a small saucepan, combine remaining ingredients; cook and stir over medium heat until heated through.
Remove ribs from slow cooker; discard cooking juices. Return ribs to slow cooker. Pour sauce over top. Cook, covered, on high 25-30 minutes or until ribs are nicely coated.
