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Hawaiian-Style Short Ribs

This sweet and spicy dish is like an instant tropical vacation, especially when a slow cooker does all the work.

  • prep: 20 mins
    total time: 5 hours 20 mins
  • servings: 6

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Ingredients

  • 2 red onions, cut into 1-inch wedges, root ends left intact
  • 4 garlic cloves, smashed
  • 2-inch piece fresh ginger, peeled and thinly sliced
  • 4 pounds bone-in beef short ribs (about 6), cut in 3 1/2-inch pieces
  • 1 1/2 cups dark-brown sugar
  • 1 cup low-sodium soy sauce
  • 6 tablespoons rice vinegar
  • 1 tablespoon Sriracha or other chili sauce
  • 3 cups 1-inch-cubed pineapple (1 pound)
  • Cooked white rice, for serving
  • Chopped scallion greens, for serving

Cook's Note

To store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days.

Directions

  1. Step 1

    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.

  2. Step 2

    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.

Source
Everyday Food, November 2011

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Reviews (6)

  • 8 Nov, 2013

    Just made this for picky Asian husband. He LOVED it! Actually, so did I. Super quick & easy to cook. Was a little sweet for me so next time, I will cut back on the brown sugar. I also used only a little of the pineapple, but must tell you, it was delicious!

  • 7 Jul, 2013

    This dish ALWAYS turns out amazing, with the meat just falling right off the bones! It's so good it just might convince a vegetarian to give it a try!

  • 4 Jan, 2013

    This is a great recipe to keep! It easily can be cut in half (which I did, since it was for just three of us). Also, the sauce is sweet enough to omit the pineapples...I know it's a "Hawaiin-style" dish, but after making it with them, I don't think they are needed. Oh! And I also cooked this on low for about 7 hours rather than on high for 4 (I had more time to do so). But, I'm sure setting it on high for less time will be just as delish!! Lastly, I added a few extra veggies like carrots! Yum!

  • 6 Aug, 2012

    This recipe is so awesomely yummy! My husband makes this all the time. We find we can halve the marinade amounts called for, it makes a lot of liquid and we have always used a pork shoulder roast instead of beef short ribs. I think chicken thighs would be great too. We add extra veggies toward the end, sliced red pepper, pea pods, bean sprouts, etc. We love adding cilantro to the rice or just sprinkled on top at serving.

  • 12 Feb, 2012

    delicious, but very rich and filling. served it with jasmine rice seasoned with butter, salt/pepper, and teriyaki baby bok choy (http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=393143). I also topped it with cilantro. it was a good combo. very different from my normal slow cooker meals, which was kindof nice. the pineapple was awesome.

  • 10 Feb, 2012

    Totally delicious. The red onions, garlic and pineapple were not as transparent as in the photo.