Sweet And Spicy Short Ribs

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From food network magazine. a wonderful slow-cooker recipe. love the use of the apple butter, mustard and cider in the sauce.

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Steps

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Combine the flour , brown sugar , chile powder , garlic , thyme , 2 teaspoons salt and a few grinds of pepper in a small bowl.

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Sprinkle all over the short ribs in a single layer in a 6-qt.

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Slow cooker.

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Sprinkle any of the remaining flour mixture on top.

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Whisk the apple butter , mustard , ketchup and cider in a medium microwave-safe bowl.

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Microwave until very hot , then transfer to the slow cooker.

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Cover and cook on high , 4 hours.

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Using tongs , turn the ribs in the sauce to coat , then remove to a bowl.

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Skim off the fat from the sauce then return the ribs to the sauce and add the carrots and scallions.

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Cover and cook on high , 2 more hours.

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Serve with cornbread.

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Ingredients

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all-purpose flour, light brown sugar, dried ancho chile powder, garlic cloves, fresh thyme, kosher salt, fresh ground black pepper, ribs, apple butter, yellow mustard, ketchup, apple cider, carrots, scallions, cornbread