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

Source: Everyday Food, November 2011
Total Time Prep Servings



Cook's Notes

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

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How would you rate this recipe?
  • cpbb
    16 MAR, 2018
    This is one of my husband and son's favorite supper-time indulgences. Although it is heavily laden with fat and sugar, they love it. On average, I make it about once a month. To work around our family's pre-existing challenge with reflux, I use (extremely mild) Polar Chili & Garlic sauce in place of the Sriracha. And because the meal is fairly heavy, I dice and serve 3/4 of the fresh pineapple--along with the scallions--as a garnish rather than adding all of it to the slow cooker. I also separate the meat from the cooking liquid to strain off the worst of the fat.
  • 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!
  • MS10204348
    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.

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