Hawaiian-Style Short Ribs

Name: Hawaiian-Style Short Ribs
Prep time: 20 min
Total time: 320 min
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; 1.5 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

3.6

(327)

8 Reviews

By

Martha Stewart Editors

Updated on June 12, 2017

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.