Succulent smoky short ribs
0
- Prep Time5 min
- Total Time5 h
- Makes6 servings
© 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 30.7g, Carbohydrates 17.3g, Fat 47.7g, Fibre 2.4g, Sodium 788mg.
