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 crock-pot 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.
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 crock-pot 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.
Note: File Photo
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