Super Short Ribs

Super Short Ribs

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"This are delicious beef short ribs cooked in a sweet hot sauce. Makes a great family meal. Try serving with mashed potatoes."
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2 h 30 m servings 600 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • 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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 71 Ratings

Most helpful positive review

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...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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...

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 t...

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 o...

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 re...

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/so...

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...

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 bak...

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.

'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 ...

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