Succulent smoky short ribs

Prep 5 min
Total 5 hours
Makes 6 servings

This article has not been rated yet.



  • 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.


Calories 628, Protein 30.7 g, Carbohydrates 17.3 g, Fat 47.7 g, Fibre 2.4 g, Sodium 788 mg.
Recipe Collections
Latest Recipes