1 tablespoon olive oil
4 1/4 pounds beef short ribs
2 onions, quartered
1 8 1/4-ounce can pineapple chunks with syrup
1 14 1/2-ounce can beef broth
1/2 cup bottled chili sauce
1/4 cup honey
3 tablespoons Worcestershire sauce
4 garlic cloves, chopped
Chopped fresh parsley


Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium-high heat. Add ribs and brown well, turning frequently, about 10 minutes. Add onions, pineapple with syrup, 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 hour. Season to taste with salt and pepper. Sprinkle with parsley.