Hawaiian-Style Short Ribs

Prep Time:
20 mins
Total Time:
5 hrs 20 mins

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


  • 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


  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.

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