Smoky Short Ribs


  • 4 lbs (2 kg) beef short ribs
  • 2 cups (500 mL) barbecue sauce
  • 2  onions
  • 2 cups (500 mL) baby carrots
  • 1 tsp (5 mL) hot chili flakes

Make sure to have finger bowls handy because it’s going to get messy!


  • Cut ribs into serving-size pieces, if necessary.
  • Snugly fit in bowl of slow cooker. Pour 1 cup (250 mL) barbecue sauce overtop. Cut onions into wedges, then scatter overtop with carrots. Pour remaining cup (250 mL) barbecue sauce overtop. Sprinkle with chili flakes.
  • Cover and cook until ribs are tender and falling off the bone, 4 to 5 hours on high or 8 to 10 hours on low. Skim excess fat from sauce. Great over noodles or with herbed mashed potatoes. Ribs will keep well, covered and refrigerated, up to 4 days or freeze up to 3 months.
Recipe Courtesy of – Chatelaine

Note: I prefer to broil my ribs before transferring them to the slow cooker 

  • Place the ribs on a baking sheet
  • Preheat broiler.
  • Broil ribs 6 inches from the heat for about 10 minutes or until browned, turning once.
  • Transfer the rib portions to your slow cooker.

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