Reviewed: Feb. 1, 2009

Such a fantastic slow cooker recipe! I did not brown them ahead of time, I also substituted apple cider vinegar. Next time (and there will be many next times for this recipe) I will use less vinegar, half the onion and half the brown sugar. I also substituted bbq sauce for chili sauce. Despite the changes/substitutions----this really is an amazing springboard recipe for cook's to tweak to their own personal preferrences. I served mine with wedges of roasted parmesean garlic potatoes, brussel sprouts/bacon, corn and garlic bread. Not a meal to eat when watching calories!!! It was a birthday celebration meal and was a hit from age 8 to age 78!!!!

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itsakitchenaffair

Cooking Level: Expert

Living In: Nashua, New Hampshire, USA

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Reviewed: Jan. 12, 2009

It was very good. I'll have to tweak the recipe and see if I can find the flavor that makes it GREAT! Thanks.

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Holly H.

Cooking Level: Beginning

Home Town: Pleasant Grove, Utah, USA

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Reviewed: Nov. 16, 2008

I made these as directed and they were very good, but they were really spicy. My husband liked them alot but next time I might use other's suggestions and substitute bbq sauce for the chili sauce.

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JLIN5

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Reviewed: Nov. 12, 2008

I made this recipe basically "as is" the first time, with the exception of not flouring or browning the ribs first. I also baked for 3 hours at 325 degrees instead of using a crock pot (as one reviewer suggested). They turned out great! Fall off the bone tender. Everyone loved them! They are not super spicy, so if you like a bit more "kick" to your ribs, I would increase the amount of chili powder.

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LuvTuscany

Cooking Level: Intermediate

Living In: Bothell, Washington, USA

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Reviewed: Nov. 11, 2008

Amazing! Wonderful flavors! Most crock pot recipes I find are somewhat bland, this is amazing blend of flavors that always garners rave reviews and requests for seconds and a copy of the recipe. You can't miss with this one.

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Pam

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Reviewed: Oct. 20, 2008

As many other reviewers mentioned, I used apple cider vinegar and reduced to 1/2 cup, also reduced brown sugar to 1/4 cup and subbed bbq sauce for chili sauce. I didn't have time for the slow cooker so I placed the ribs in a heavy duty foil lined pan (didn't bother to brown them first) and poured sauce and chopped onions over. No need to heat sauce, just mixed together and poured over ribs. Covered pan with foil and baked at 325 for 3 hours. Then I removed the foil and poured some water mixed with cornstarch into the sauce to thicken a little. Fantastic served with mashed potatoes. Will definitely use this method again with any type of boneless ribs.

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Valerie's Kitchen

Home Town: Sunnyvale, California, USA

Living In: San Jose, California, USA

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Reviewed: Oct. 16, 2008

I loved it, the meat came out perfect and the sauce is sweet and tangy!

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kemulove

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Reviewed: Oct. 14, 2008

I tried this recipe tonight and it turned out very good. Even the kids liked it very much. We were very pleased with how it turned out.

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LSTRACNER

Cooking Level: Intermediate

Home Town: Riverside, California, USA

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Reviewed: Oct. 13, 2008

I love this recipe! I substituted the chili sauce for BBQ sauce, and it turned out just fine. Husband loves the taste and can't wait for seasons to set in for leftovers for lunch!

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tamala o.

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Reviewed: Sep. 18, 2008

I followed the recipe exactly and both my husband and I loved the flavor and the tenderness of the short ribs (boneless). It was a tad bit salty, but that might be because I used a different type of chili sauce. Still great though! I will save this recipe as one of my all time faves.

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hungryhippo

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Reviewed: Sep. 8, 2008

The sauce was a little more tart than I like, but still well worth trying. True bone-in short ribs are hard to find in my area, so I used "boneless short ribs", which I suspect is chuck that's cut to resemble rib meat. You can use 3 pounds boneless with the amount of sauce in the recipe. I skipped flouring & browning them in butter. Instead, after they were cooked I put them under the broiler to brown.

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JED901

Cooking Level: Intermediate

Home Town: West Bend, Wisconsin, USA

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Reviewed: Aug. 13, 2008

I couldnt find short ribs so I used beef baby back. I dont know if it was because of that or the cooking method but there was a lot of fat in the crock pot at the end of cooking. They were completely finished in only 4 hours on low. Would make again but not sure if I would cook these in the slow cooker.

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coookingmama28

Cooking Level: Intermediate

Home Town: Pasadena, California, USA

Living In: Groves, Texas, USA

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Reviewed: Jul. 6, 2008

This recipe was wonderful. I also did not brown the ribs prior so I omitted the flour salt and oil. I also only used a 1/3 cup vinegar. These were a little fatty but still very good. The meat fell off the bone. I added carrots about 1 1/2 hours prior to the end of cooking and we served it over rice.

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Stasia

Cooking Level: Intermediate

Home Town: Sonora, California, USA

Living In: Modesto, California, USA

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Reviewed: Jul. 2, 2008

very tender meat although all the tastes melded together too much

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joe

Living In: Fredericksburg, Virginia, USA

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Reviewed: Jul. 2, 2008

I made this for the "girls night" this past weekend, there were 4 of us and nothing was left. This recipe is great and the meat comes out so moist and tender and tastes great as well. I didn't change anything in the recipe either. Definately will make again. Thanks!!

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Ellen

Cooking Level: Expert

Home Town: Kerhonkson, New York, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 27, 2008

Is there such thing as to give 6 stars? We loved this recipe. I have been looking for a long time for a slow cooker short rib recipe and this one really makes up for the time. I read other reviews and considered their suggestions. So, I did not flour and brown the meat before. I just put the meat in the pot and made the sauce. I didn't have chili sauce so I used siracha sauce, and it turned out great! I served them with mashed potatoes, and it was such a great meal. My husband was in heaven! Next time, I will thicken the sauce to more like a gracy consistency. But it was great otherwise. And a great dish to do for a party! Thank you for the recipe!!! Will hold on to this one for like... forever!

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Erica

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Reviewed: Jun. 23, 2008

These came out so good! I had less than 2 lbs of B/L short ribs and no canned beef broth or chili sauce on hand. I used all the other ingredients but substituted a beef broth packet mixed with water and some jack daniels BBQ sauce instead of chili sauce. I did flour and brown the meat and due to lack of time i put it in my smaller crockpot on high for 2 hours and than 2 more hours on low and it was so good! WOW! I tried a piece 2.5 hours in and it was good at that point as well. I wish i would have had it with mashed potatoes because that sounds really good but i had already made the sweet potato souffle from this site as well as tasty greens and corn on the cob. Very good dinner! I never even was a fan of ribs...can't wait to make this again.

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Eddie's mom

Cooking Level: Beginning

Home Town: Philadelphia, Pennsylvania, USA

Living In: Dover, Delaware, USA

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Reviewed: Jun. 15, 2008

Tasty Sauce!

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Mary

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Long Island, New York, USA

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Reviewed: May 31, 2008

This was better than in a restaurant. I used bone in ribs. I didnt use the flour and butter step. I didnt have red wine vinegar so I used apple cider vinegar I also used chicken broth instead of beef broth and added horseradish instead of chili powder. I baked it in a deep casserole dish at 180 degrees when I got home around 5 hours after I put it in, they were so tender I took them out. I transferred all the liquid to a big measuring cup and put it in the freezer to skim off all the fat. THere WAS alot. I made red skinned garlic mashed to accompany it .

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