Succulent smoky short ribs

This article has not been rated yet.

PREP TIME

5 min

TOTAL TIME

5 hrs

Makes

6 servings

Succulent smoky short ribs

© Royalty-Free/Masterfile

Make sure to have finger bowls handy because it's going to get messy!


Ingredients

  • 2 kg beef short ribs
  • 2 cups barbeque sauce
  • 2 onions
  • 2 cups baby carrots
  • 1 tsp hot-red-chili-flakes

Instructions

  • Cut ribs into serving-size pieces, if necessary. Snugly fit in bowl of slow cooker. Pour 1 cup (250 mL) barbecue sauce overtop. Cut onions into wedges, then scatter overtop with carrots. Pour remaining cup (250 mL) barbecue sauce overtop. Sprinkle with chili flakes.
  • Cover and cook until ribs are tender and falling off the bone, 4 to 5 hours on high or 8 to 10 hours on low. Skim excess fat from sauce. Great over noodles or with herbed mashed potatoes. Ribs will keep well, covered and refrigerated, up to 4 days or freeze up to 3 months.

Nutrition (per serving)

  • Calories
  • 628,
  • Protein
  • 30.7 g,
  • Carbohydrates
  • 17.3 g,
  • Fat
  • 47.7 g,
  • Fibre
  • 2.4 g,
  • Sodium
  • 788 mg.
FILED UNDER: