Celebrate Passover with succulent slow-cooker beef ribs that have a hint of coffee. Our Slow-Cooker Beef Ribs for Passover are falling-off-the-bone tender.
What You Need
Original recipe yields 8 servings
4 lb. beef short ribs
1 large onion, quartered
1 clove garlic, minced
3/4 cup HEINZ Tomato Ketchup
1/4 cup HEINZ Apple Cider Vinegar
1/4 cup packed brown sugar
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 tsp. potato starch
Add To Shopping List
Let's Make It
Place ribs, onions and garlic in slow cooker sprayed with cooking spray. Mix remaining ingredients until blended; pour over ingredients in slow cooker. Cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH 5 hours).
Remove ribs and onions from slow cooker; cover to keep warm. Skim and discard excess fat from sauce.
Return ribs and onions to sauce in slow cooker; stir until evenly coated.
Serve with hot cooked rice and a cooked green vegetable.
Meats cooked in a slow cooker make great leftovers. Cover and refrigerate any leftover meat in the leftover sauce. When ready to reheat, remove and discard any fat from surface of sauce. Cook ribs and sauce in saucepan on medium-low heat until heated through (160°F), stirring frequently.
For easy cleanup, line slow cooker with plastic liner bag before filling with ingredients and cooking as directed.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.