Updated Nov 24, 2014Chatelaine
- 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.