Rating: 4.52 stars
79 Ratings
  • 5 star values: 54
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

This are delicious beef short ribs cooked in a sweet hot sauce. Makes a great family meal. Try serving with mashed potatoes.

Recipe Summary

prep:
30 mins
cook:
2 hrs
total:
2 hrs 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat the oil in a Dutch oven over medium high heat. Add the ribs and brown well on all sides in small batches. Set ribs aside.

  • Add the onions, broth, pineapple, chili sauce, honey, Worcestershire sauce and garlic. Return the ribs to the pot, coating them well with this sauce.

  • Bake, covered, at 350 degrees F (175 degrees C) for 1 hour. Remove cover, season with salt and pepper to taste, and bake for 1 more hour. Garnish with the parsley.

Nutrition Facts

600 calories; protein 24.3g; carbohydrates 21.7g; fat 46.1g; cholesterol 99.1mg; sodium 507.7mg. Full Nutrition
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Reviews (62)

Most helpful positive review

Rating: 5 stars
01/07/2007
Really good recipe. I put it in the slow cooker after letting the meat marinade for an hour. I think the time in the slow cooker really helped. Meat was very tender and full of flavor. Added cornstarch to thicken sause and served over rice. Very Good!!!! Read More
(56)

Most helpful critical review

Rating: 1 stars
12/27/2003
This recipe sounded so good but my Family really disliked it. I ended up taking the ribs out of the cooking liquid put them in a new baking dish and covered them with our favorite BBQ sauce so we could eat them. Read More
(8)
79 Ratings
  • 5 star values: 54
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/07/2007
Really good recipe. I put it in the slow cooker after letting the meat marinade for an hour. I think the time in the slow cooker really helped. Meat was very tender and full of flavor. Added cornstarch to thicken sause and served over rice. Very Good!!!! Read More
(56)
Rating: 5 stars
05/14/2008
Absolutely delicious! The sweet and sour combination is fantastic, especially with the heat that comes from the chili sauce. I actually made them in the crockpot. First I browned the ribs in the olive oil and then dumped them into my crockpot with all of the other ingredients, cooked for about 4 hours on low and they turned out PERFECT. These ribs were such a hit the first time I made them, I've made them several times since. Read More
(47)
Rating: 5 stars
04/29/2003
Wow! 2 thumbs up! This was a delicious meal! I wasnt sure at first, but the results were D-LICIOUS! I wasnt sure how hot the chili sauce would be and wanted it to be ok for my husband so I only added about 1/3 cup instead of the 1/2 cup it'd asked, but we couldnt taste the chili at all so it went great. I did try using crushed pineapples like others recommended, but I didnt have a preference, but husband would of prefer the chunky afterwards. Since it was very stewey, which, at first I was not sure about, but was GREATLY surprised by the results, I'd made jasmine rice to compliment it. I highly recommend having the ribs and its sauce served over white jasmine rice for a complete delicious meal! You will not be disappointed with this dish! I'm a beginner in cooking and this is a definate keeper in my recipe drawer! Thanks Adrienne! Read More
(33)
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Rating: 5 stars
12/27/2003
I have made this delicious recipe several times and always get '2 thumbs up' from hubby and son. It is one of our very favourites. I use a Thai chile sauce and use less then the 1/2 cup the recipe calls for. Give it a try as you will not be disappointed. Read More
(17)
Rating: 4 stars
10/12/2005
very good. I think it would have been better if the ribs soaked for at least an hour in the cold marinade then baked for the 2 hours. long process but worth the wait. like a soaked in sweet/sour taste. Read More
(17)
Rating: 5 stars
01/10/2006
I let the ribs soak in the sauce for an hour before cooking as recommended in a prior rating. Time consuming recipe since I had to make my own chili sauce but I have to tip my hat great recipe overall. Thanks will make again! Read More
(16)
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Rating: 5 stars
07/22/2005
We all just love it!! I wasn't sure if I was suppose to add the juice of the pineapple but I did. I also added the whole jar of chili sauce. Splashed some vinegar into it too. At the end of baking I stirred in some cornstarch mixed with a little cold water. Served over white rice. Read More
(10)
Rating: 5 stars
06/08/2005
'cest bon!! We doubled the pineapple & onions, and used "Rooster" chili PASTE (hotter/spicier!). Suggest cornstarch to thiken the juice/gravy. Served over extra wide egg noodles. This as also a wonderful recipe for PORK, CHICKEN, or CABRITO! Read More
(10)
Rating: 4 stars
12/11/2005
The ribs came out with a excellent flavor of sweet fruit and hot chili sauce. I would usse just half the amount of chili sauce but this is a personal perference. Read More
(10)
Rating: 1 stars
12/27/2003
This recipe sounded so good but my Family really disliked it. I ended up taking the ribs out of the cooking liquid put them in a new baking dish and covered them with our favorite BBQ sauce so we could eat them. Read More
(8)