Super Short Ribs

Super Short Ribs


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

Ingredients 2 h 30 m {{adjustedServings}} servings 600 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 46.1 g
  • 71%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 24.3 g
  • 49%
  • Cholesterol:
  • 99 mg
  • 33%
  • Sodium:
  • 508 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Add the onions, broth, pineapple, chili sauce, honey, Worcestershire sauce and garlic. Return the ribs to the pot, coating them well with this sauce.
  4. 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.
Tips & Tricks
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Baby Back Ribs

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Reviews 56

  1. 69 Ratings

Sarah S.

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!!!!


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.


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!