Hawaiian style short ribs (slow cooker)

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Hawaiian style short ribs (slow cooker)

Ingredients
2 red onions, cut into 1-inch wedges, root ends left intact
4 clove garlic, smashed
4 lb bone-in beef short ribs (about 6), cut in 3 1/2-inch pieces
1 1/2 cup dark-brown sugar
1 cup low-sodium soy sauce
6 tablespoon rice vinegar
1 tablespoon Sriracha, or other chili sauce
3 cup pineapple, cut into 1-inch cubes (1 pound)
Cooked white rice, for serving
Green onions, chopped, for serving

Instructions:

Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.

With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.

Cook’s Note:
To store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days.

Nutrition Facts

Serving Size:6

 

Amount Per Serving
Calories
0
Total Fat
0
Saturated Fat
0
Total Carbohydrate
0
Dietary Fiber
0
Sugars
0
Protein
0
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