Succulent smoky short ribs


  • Prep Time5 mins
  • Total Time5 hrs
  • Makes6 servings
Succulent smoky short ribs

© Royalty-Free/Masterfile

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


  • 2 kg beef short ribs

  • 2 cups barbeque sauce

  • 2 onions

  • 2 cups baby carrots

  • 1 tsp hot-red-chili-flakes


  • 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.