Recipes Ingredients Meat & Poultry Beef Recipes Hawaiian-Style Short Ribs 3.6 (327) 8 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 5 hrs 20 mins Servings: 6 This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work. 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 ½-inch pieces 1 ½ 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 Directions 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 Notes To store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days. Print