Reviewed: Dec. 5, 2011

I'm not sure this worked for me, but I cooked them in a crock pot. The flavor was strange, but it could be the result of the slow cooking.

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Reviewer:

KTWhite

Cooking Level: Expert

Home Town: Bridgewater, Vermont, USA

Living In: White River Junction, Vermont, USA

Reviewed: Nov. 9, 2011

Loved these. Made some variations, for what I had on hand. Used roast, cut into large chunks. No chili sauce, so used small can tomato paste and Sriracha sauce, about 1/4 cup. Simmered in a frying pan on the stovetop. I used the pineapple juice, which may have made it a little more soupy, but it was wonderful! Thanks for the recipe; am going to get chili sauce and try that, but will always add Sriracha!

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Reviewer:

Quincy

Cooking Level: Intermediate

Living In: Great Falls, Montana, USA

Reviewed: Jul. 16, 2011

THIS RECIPE IS VERY GOOD, IT IS VERY EASY TO MAKE.

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Reviewer:

Georgeann

Reviewed: Jul. 12, 2011

This was okay. I ate my portion, but my kids and husband wouldn't eat theirs. It was extremely greasy from all the fat on the ribs and the flavor wasn't bad, but it wasn't a meal I'd repeat either. I think short ribs just aren't a hit with my family, no matter how they are prepared.

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Reviewer:

ScottFamily

Cooking Level: Expert

Home Town: Warrenton, Virginia, USA

Living In: Bel Air, Maryland, USA

Reviewed: May 24, 2011

My mom used to make this all the time. Browned it and cooked in crockpot for 4 hrs. Used chicken stock bc that's all i had, used sweet chilli sauce and ommitted the honey and worcesthire sauce, doubled the pineapple and added a couple tbsp on apple cider vinegar...Delicious =)

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Reviewer:

jrosales258

Reviewed: Mar. 12, 2011

Fabulous! I used more chili sauce to cut the sweetness, crushed drained pineapple and thickened the sauce at the end with a little cornstarch and stock. Served with mashed potatoes my husband said that mine were better than a restaurant

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