Sweet Asian Short Ribs

Sweet Asian Short Ribs

Gun Range Diva

"This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving."
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6 h 5 m servings 1180 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 1180 kcal
  • 59%
  • Fat:
  • 83.6 g
  • 129%
  • Carbs:
  • 64g
  • 21%
  • Protein:
  • 44.3 g
  • 89%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 1631 mg
  • 65%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Place short ribs in the crock of a slow cooker; season with salt and pepper.
  2. Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
  3. Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).


  • Cook's Note:
  • Any type of citrus preserve can be used, but if you can find the loquat preserves at your local Asian grocer, use it!


Read all reviews 4
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The taste was amazing. I didn't use the preserves. I sautéed onions, peppers and mushrooms on the stove and after removing the short ribs from the crockpot added the sauce to the sautéed mixtu...

Definitely will make again. My husband loves the Asian flair, to quote him "it is a keeper". Did not use the loquat preserve as I halved the recipe.

Used apricot preserve instead of Loquat. Excellent and very tasty - stepped back on spice for the kids but worth it, can't wait till they like spice

I made this exactly as written with loquats. It was very good and reminded me of a Hawaiian dish. I would recommend adding a tablespoon of cornstarch as the recipe submitter suggested if you wan...

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