Delicious!!! I didn't add any of the flours to make this wheat free and didn't miss it one bit! This is going into my rotation!

I changed this recipe up quite a bit, but it was a great base recipe! I used country style pork ribs instead of beef short ribs. I also used a bottle and a half of chili sauce, half a bottle of pinot noir, and a cup of beef broth. I doubled the spices, and added paprika and garlic powder. I strained the fat off after slow cooking and used cornstarch to thicken the sauce and it turned out wonderfully!! Next time I will try it with beef.

I thought this was pretty good, I did double all the sauce ingredients with the exception of the brown sugar, only used 2 tbs. total, next time I will use 4, it was lacking a little something. Cooked for 9 hours due to my work sched. and the meat just fell apart, very tender. I did think this was fatty, but still had a good flavor, the sauce was divine served over white rice cooked w/ a little beef bouillon and green peas. The boyfriend went back for thirds!! Will definately make again and play around with the sugar and possibly add garlic.

Fantastic!

This made very tender ribs, but not the flavor that my family wanted. We then tried them two ways-with an asian sauce and traditional barbeque sauce. It really helped to bring out the flavor then. This is a great way to cook ribs if you want them tender, but are willing to add another sauce.

I made this one night and it was absolutely fabulous! Will definately make again!

Great sauce-the ribs we used were just too fatty.

I'm not a big red meat eater, but these were very tender. My husband loved them. Not sure why the "German" is in the name.

I was never a fan of crockpot cooking but I finally broke down and bought a good one...this was the first recipe I made and it came out SO delicious I'm making it again for dinner. definitely a keeper

I've made this recipe several times exactly as written, except I use boneless short ribs. The sauce is perfect, the meat tender and flaky and the flavor to die for. I get recipe requests every time. I usually serve this with garlic noodles, but am going to try it with baby red potatoes tomorrow. I buy my short ribs at Costco and always double the recipe - we hardly every have leftovers because everyone loves these so much.

I've made these ribs several times since first reading the recipe here and they are always absolutely delicious! My slow-cooker doesn't do high heat very well so I pour the liquid into a saucepan and thicken it on the stovetop. I've occasionally substituted ketchup for the chili sauce and it comes out fine, if a little less "zippy". This has become one of my husband's favorite dishes and part of my permanent recipe rotation!

the recipe is worth trying. I thought the beef tasted like sweet and sour pork. I served mine over rice and spooned some sauce over the top. on a scale of 1 to 10 I would give this one a 7,,,,, enjoy ;-)

The recipe was very easy to make. My husband loved it. Me, not so much. I was hoping it would have a more barbecue flavor to it since I use a lot of the same ingredients when I make my barbecue sauce. I will try to make again using a different cut of meat (I thought the ribs were too fatty) and play with the ingredients until I get the taste I want.

We loved this! Couldn't find beef short ribs so I used boneless beef braising ribs. Used Apple Cider vinegar since that is what my German grandmother always used. Did not thicken the sauce as it appeared to be just fine. Served it over rice, but I think it would be even better served over noodles, spaetzl or even fettucine.