The chicken and pickled vegetables in this banh mi (a Vietnamese sandwich) are both made from scratch. I was forcing my husband to bring me these delicious sandwiches from the many Vietnamese eateries where he works. Here it is, the product of my final try. There are always lots of the pickled vegetables because I also enjoy them.
| Prep Time: | 5 mins |
| Cook Time: | 6 hrs |
| Total Time: | 6 hrs 5 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 pounds beef short ribs
- salt and ground black pepper to taste
- 1 cup water
- ½ cup loquat preserves
- ½ cup sweet chili sauce
- ¼ cup low-sodium soy sauce
- ¼ cup low-sodium Worcestershire sauce
- ¼ cup seasoned rice wine vinegar
- ¼ cup honey
- 1 envelope onion soup mix
- ¼ teaspoon red pepper flakes
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
Instructions
- Place short ribs in the crock of a slow cooker; season with salt and pepper.
- 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.
- Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).
- Any type of citrus preserve can be used, but if you can find the loquat preserves at your local Asian grocer, use it!
Nutrition Facts
| Calories | 1180 kcal |
| Carbohydrate | 64 g |
| Cholesterol | 186 mg |
| Dietary Fiber | 2 g |
| Protein | 44 g |
| Saturated Fat | 35 g |
| Sodium | 1631 mg |
| Sugars | 53 g |
| Fat | 84 g |
| Unsaturated Fat | 0 g |
Reviews
This was very good. Flavor was more subtle than I expected, but nicely balanced. Not overly sweet. Followed recipe except used orange marmalade in place of loquat preserves. Hubby loved it and it was a nice change from the typical pot roast gravy. Would definitely make again.
made it exactly as said. I don’t know if it was the meat or the recipe, didn’t work for me.
Loved this. Halved the sauce per another reviewer’s suggestion and it was enough. Used G Hughes sugar free sweet chili dipping sauce and Smuckers Simply Fruit apricot spread. Everything else I had on hand. Was not spicy. Family loved it and declared it a keeper. Toasted some sesame seeds and sprinkled it over spaghetti noodles and sauce. Really amped it up! Next time saute some green onions too.
This was really good, a great way to use short ribs. I made this over brown rice and separated the fat and poured the reserve over the meat and rice. I did not have the Loquat, but used orange apricot preserve instead. I seared the meat before slow cooking it on high for about 5 hours, meat just fell apart. Other than those few tweaks I followed the recipe. Will make this again.
It was delish! I used 1 cup of French onion soup instead of water and the packet of onion soup mix.
My wife and I really enjoyed this. Excellant
Family really liked it! Cooked the beef ribs for 9 hours in crock pot. The meat fell off the bones. I had to use some Mango Chutney (recommended by local asian food market-Thanks!) in place of loquat preserves . Going to use pork country style ribs for a change of pace. Addendum: The pork wasn’t as good. Going back to beef…
I used apricot preserves and this came out really good except there was too much sauce. You could cut in 1/2 and still have enough. I also fried the ribs before I put them in the crock pot.
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 mixture and thickened it and served the meat and sauce over a bed of rice. I will definitely make this again!
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 want a ticker sauce. My husband loved this and super easy to make.