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Super Short Ribs
SUBMITTED BY:
ABLOOM
"This are delicious beef short ribs cooked in a sweet hot sauce. Makes a great family meal. Try serving with mashed potatoes."
RECIPE RATING:
Read Reviews
(31)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
2 Hrs
READY IN
2 Hrs 30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon olive oil
4 1/4 pounds beef short ribs
2 onions, quartered
1 (8 ounce) can pineapple chunks
1 (14 ounce) can beef broth
1/2 cup chili sauce
1/4 cup honey
3 tablespoons Worcestershire sauce
4 cloves garlic, minced
salt and pepper to taste
2 tablespoons chopped fresh parsley, for garnish
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
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.
FOOTNOTES
Wine Tip
Enjoy with a
Syrah or Zinfandel
.
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REVIEWS
Reviewed on Dec. 27, 2003 by
COOKIE50
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COOKIE50
Dec. 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.
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5 users found this review helpful
I have made this delicious recipe several times and always get '2 thumbs up' from hubby and...
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Reviewed on Jan. 10, 2006 by
D.C. Flint
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D.C. Flint
Jan. 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!
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4 users found this review helpful
I let the ribs soak in the sauce for an hour before cooking as recommended in a prior rating. ...
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Reviewed on Oct. 12, 2005 by
MOTHEROF4BIGEATERS
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MOTHEROF4BIGEATERS
Oct. 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.
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4 users found this review helpful
very good. I think it would have been better if the ribs soaked for at least an hour in the...
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Reviewed on Apr. 29, 2003 by CUTIEONE
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CUTIEONE
Apr. 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!
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3 users found this review helpful
Wow! 2 thumbs up! This was a delicious meal! I wasnt sure at first, but the results were...
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Reviewed on Jan. 7, 2007 by Sarah S.
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Sarah S.
Jan. 7, 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!!!!
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2 users found this review helpful
Really good recipe. I put it in the slow cooker after letting the meat marinade for an hour. ...
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Reviewed on Dec. 11, 2005 by davenothome
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davenothome
Dec. 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.
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2 users found this review helpful
The ribs came out with a excellent flavor of sweet fruit and hot chili sauce. I would usse...
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Reviewed on Jul. 22, 2005 by
LAURA
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LAURA
Jul. 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.
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2 users found this review helpful
We all just love it!! I wasn't sure if I was suppose to add the juice of the pineapple, but I...
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Reviewed on Jun. 8, 2005 by CAPTPIERRE
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CAPTPIERRE
Jun. 8, 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!
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2 users found this review helpful
'cest bon!! We doubled the pineapple & onions, and used "Rooster" chili PASTE...
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Reviewed on Dec. 27, 2003 by
Paula Y.
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Paula Y.
Dec. 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.
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2 users found this review helpful
This recipe sounded so good, but my Family really disliked it. I ended up taking the ribs out...
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Reviewed on Apr. 22, 2003 by LOCLAIR
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LOCLAIR
Apr. 22, 2003
This was a very good meat recipe. My husband particularly enjoyed the flavor and tenderness of the meat. Would make again and share with company.
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2 users found this review helpful
This was a very good meat recipe. My husband particularly enjoyed the flavor and tenderness...
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