Szechuan Sticky Beef Short Ribs - apple sauce lends itself well with the fresh ginger, Chinese Five Spice, curry powder, chili paste and black bean sauce.
Season the beef short ribs with kosher salt and curry powder on both sides. Sear in hot sauté pan on both sides until browned nicely. Place in a slow cooker that has been sprayed with vegetable spray. Deglaze the sauté pan with the beef broth and set aside.
In a small bowl whisk together the applesauce, fresh ginger, Chinese Five Spice, curry powder, chili paste, black bean sauce, deglazed pan drippings with broth and apple cider vinegar. Pour over the browned beef short ribs and cover. Cook for 6 hours or until they are falling apart fork tender.
Remove meat from pan and pour sauce in a small saucepan Add honey and cook down until reduced in half and thickened. Pour over beef short ribs and serve hot topped with toasted sesame seeds and chopped cilantro leaves.