Ingredients
- 3 large onions, chopped
- 7 pounds beef short ribs, or more to taste
- salt and ground black pepper to taste
- 3 cups water
- 2 (20 ounce) cans pineapple chunks in juice, undrained
- 1 ½ cups brown sugar
- 7 tablespoons Worcestershire sauce
- 5 tablespoons ketchup
- 4 cloves garlic, minced, or more to taste
- 1 tablespoon dried sage
- 1 tablespoon dried thyme
- 1 ½ teaspoons dry mustard
Why You'll Want This Again
These ribs are tender and full of rich, savory flavor. Slow baking in the oven allows the meat to become juicy and fall-off-the-bone soft. It’s a comforting dish that’s perfect for family dinners or special occasions.
Helpful Tips For Cooking
- Use a heavy-duty roasting pan or a Dutch oven for even heat distribution.
- Brown the ribs on all sides before baking to enhance flavor.
- Cover tightly with foil to keep moisture in and prevent drying out.
- Brown the ribs on all sides before baking to enhance flavor.
- Cover tightly with foil to keep moisture in and prevent drying out.
Directions
Spread a layer of chopped onion on the bottom of your slow cooker. Season the short ribs with salt and pepper, then place them right on top of the onions. In a separate bowl, mix together the water, pineapple chunks with their juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard. Pour this flavorful sauce over the ribs, making sure they’re well coated. Cover and cook on High for about 4 hours, or if you have more time, set it to Low and let it go for 6 to 8 hours until the meat is tender and falling off the bone. Once done, give everything a gentle stir and get ready to enjoy!
Great Ways To Serve
Serve with creamy mashed potatoes or roasted vegetables to balance the richness. A fresh green salad or steamed greens can add a nice contrast. Don’t forget a glass of bold red wine to complete the meal.
Reheating And Storage
Let the ribs cool completely before storing. Keep them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the ribs wrapped tightly in foil and place in a freezer-safe bag for up to 3 months. Reheat gently to maintain tenderness.
