New This Month

Hawaiian-Style Short Ribs


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

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, November 2011


  • 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


  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. 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 Notes

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

Reviews Add a comment

  • MS11513099
    2 OCT, 2014
    I have to say that this recipe had WAY too much soy sauce. I even used the low sodium kind. I cooked the recipe without the spicy sauce and with canned pineapple and everything was way too salty! The meat turned out okay but I couldn't even eat the pineapple and onion sauce mixture. I think the soy sauce should be 1/4 cup if that. I think it would be good to braise the meat by itself. Then saute the onion, pineapple, ginger and cilantro separately. I signed up just to give my thoughts.
  • Cynrunner
    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!
  • Mrs Levine
    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!
  • florenciavaldes
    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!
  • cdeoh
    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.
  • AndreaMarieDwyer
    12 FEB, 2012
    delicious, but very rich and filling. served it with jasmine rice seasoned with butter, salt/pepper, and teriyaki baby bok choy ( 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.
  • MS10970344
    10 FEB, 2012
    Totally delicious. The red onions, garlic and pineapple were not as transparent as in the photo.