GERMAN-STYLE SHORT RIBS

Love this recipe I got from Country Woman magazine in 2006 for short ribs. I love the addition of mango chutney, one of my favorites. I thought some of you would probably love these ribs, too.

3/4 cup dry red wine or beef broth

1/2 cup mango chutney

3 tablespoons quick-cooking tapioca

1/4 cup water

3 tablespoons brown sugar

3 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon ground mustard

1/2 teaspoon chili powder

1/2 teaspoon pepper

4 pounds bone-in beef short ribs

2 medium onions, sliced

Hot cooked egg noodles

In a 5-qt. slow cooker, combine the first 11 ingredients. Add ribs and turn to coat. Top with onions.

Cover and cook on low for 8-10 hours or until meat is tender. Remove ribs from slow cooker. Skim fat from cooking juices; serve with ribs and noodles. Yield: 8 servings.