Slow-Cooker Short Ribs

The original recipe describes these as 'spicy'--however, despite the 6 Thai chili peppers in the sauce, the spicy level is just barely present.  The other flavors meld in the sauce and make it more on the sweet side.  It is certainly different and quite good--would give these an 8.5/10 the way I prepared it.  I would like to try the short ribs again with the lime marmalade the original recipe called for, as well as the fresh basil (was going to pick up some until snowy weather decided against that for me that evening!); if and when I do, I shall do a follow-up entry about it with new ratings.

Link to original recipe: https://www.finecooking.com/recipe/spicy-slow-cooked-short-ribs-with-lime-basil

Ingredients:

1 T. peanut oil
~3.5 lbs. bone-in beef short ribs (long-bone style)
1 medium yellow onion, chopped
6 Thai chili peppers (I used 2 red and 4 green), stemmed, seeded, halved lengthwise
2 medium cloves garlic, quartered
1 piece (3") fresh ginger, peeled and thinly sliced
1 tsp. dried thyme
1/2 tsp. ground allspice
1/4 tsp. freshly grated nutmeg
1/2 c. orange or lime marmalade (I used orange, as I could not find lime in the store I shopped then)
1/2 c. reduced sodium chicken broth
2 T. soy sauce
1 T. white wine vinegar
2 T. finely chopped fresh basil leaves (I subbed 1 tsp. dried basil)
Kosher salt and coarse ground black pepper

Directions;

1. Heat oil in a 12" skillet over medium heat.  Add short ribs and brown for 2 min. on each side.  Transfer ribs to a plate and set aside.

2. Add the onion and cook, stirring frequently, until soft (around 3 min.)

3. Stir in the chilis, garlic, ginger, thyme, allspice, and nutmeg, until fragrant (around 1 min.)

4. Add the marmalade and stir until melted, then remove from heat.

5. Stir in broth and soy sauce, then pour into slow cooker.

6. Arrange ribs pointing short side up, nestled in the sauce.  Cover and turn cooker on to either low for 9 hours or high for 6 (I chose the latter, as I did not get started until afternoon).

7. Remove ribs from slow cooker and de-bone, discarding bones and saving rib meat in a dish (I had not yet de-boned them when I took pic).

8. Strain fat from sauce in the cooker (I spooned it off, as I still haven't replace my broken fat separator) and pour de-fatted sauce into a 3 quart saucepan.

9. Stir in the vinegar and bring to a boil over high heat, stirring occasionally, until reduced by half (around 8 min.).

10. Stir in basil and cook for 1 additional minute.  Season with salt and pepper, then pour sauce over ribs, serve, and enjoy!  I highly suggest mashed potatoes to accompany--they were perfect with it :)