3 lbs beef short ribs
1 cup mango chutney
1 garlic clove, minced
1 tbsp curry powder
1/2 tsp cinnamon
1/2 tsp salt
Brown the ribs in some canola oil in a large skillet. Pour off the excess fat.
In a small bowl, combine the chutney, garlic, curry powder, cinnamon, and salt; rub mixture all over the ribs then place the ribs in the crockpot or slow cooker. Drizzle any remaining chutney mixture over the ribs. Place lid on the cooker and cook on low for 6 to 8 hours or on high 3 to 4 hours.
Makes 12 to 15 appetizer servings or 4 regular servings.