Serves 4

• 1 tablespoon olive oil
• 4 pounds beef short ribs
• 2 onions quartered
• 1 8 1/4 ounce can pineapple crushed OR chunks
• 1   14 ounce can beef broth
• 1/2 cup bottled chili sauce
• 1/4 cup honey
• 3 tablespoons Worcestershire sauce
• 4 garlic cloves, chopped

Preheat oven to 350.  Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes - done in batches.  Add onions, pineapple with liquid, broth, chili sauce, honey, Worcestershire sauce and garlic to ribs; stir to coat. Cover pot and bake ribs 1 hour.  Uncover and bake until ribs are tender, about 1 more hour.  Season to taste with salt and pepper. Serve over mashed potatoes. Can be done in slow cooker but brown meat first!