Slow Cooker Beef Short Ribs with Ginger-Mango Barbecue Sauce Recipe

This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of niacin.
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  • 2 pounds well-trimmed boneless beef short ribs, cut 2 x 2 x 4-inch pieces
  • 1-1/2 cups diced fresh or drained jarred mango
  • 1 medium onion, chopped
  • 1 tablespoon minced fresh ginger
  • 1 cup hickory-flavored 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 LOW 7-1/2 to 8-1/2 hours, or on HIGH 5 to 6 hours, or until beef is fork-tender. (No stirring is necessary during cooking.)
  • Remove short ribs, season with salt and pepper, as desired. Skim fat from cooking liquid; serve over short ribs.

Cook's Tip: Three pounds bone-in short ribs may be substituted.

Nutrition information per serving, using boneless short ribs (1/4 of recipe): 39 calories; 19 g fat (8 g saturated fat; 9 g monounsaturated fat); 99 mg cholesterol; 704 mg sodium; 2 g carbohydrate; 9 g fiber; 34 g protein; 8 mg niacin; 0.4 mg vitamin B6; 7 mcg vitamin B12; 8 mg iron; 29 mcg selenium; 3 mg zinc.
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