Ditch Those Knives – You Won’t Need Them With These Fall-Apart Ribs!

This recipe has turned out to be a huge success over at Food! It has received plenty of wonderful reviews from readers. Let’s have a look at what they’ve said about it:


This was REALLY good!! I was in a bit of a hurry – so I did high for 4 hours, then low for 1 1/2 – turned out fabulous! This recipe is a keeper! Thanks for sharing!!

Yum, Yum! These were great. They were so tender with lots of flavor. Didn’t need those knives as the meat would just fall apart. The family really enjoyed these and advised that the recipe is a keeper. Didn’t have enough short ribs so I used some extra lean stew beef which turned out fine. I couldn’t quite get it together early enough to get in the 9 hours of cooking but did make it to 7 hours.




  • 1cup flour

  • 1teaspoon salt

  • 14teaspoon pepper

  • 2 12lbs boneless beef short ribs

  • 14cup butter

  • 1cup chopped onion

  • 1cup beef broth

  • 34cup red wine vinegar

  • 34cup brown sugar

  • 14cup chili sauce

  • 2tablespoons catsup

  • 2tablespoons Worcestershire sauce

  • 2tablespoons minced garlic

  • 1teaspoon chili powder



Put flour, salt and pepper in a bag. Add ribs and shake to coat.

Brown ribs in butter in a large skillet. When browned, put them into the slow cooker.

Combine remaining ingredients in the same skillet. Bring to a boil, stirring. Pour the mixture over the ribs.

Cover and cook on low for 9 hours.





Quick Tip: My favorite way to serve these is with mashed potatoes!

Thanks to Food for this scrumptious short rib recipe perfect for any night of the week.

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