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Hawaiian-Style Short Ribs - Crockpot



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Amarante




 
 
    
 

Post Wed, Oct 26 2022, 9:50 am
These are not the most sophisticated but they were enjoyed by everyone - and so easy.

If you make them the day before the fat is easier to remove if that is a consideration for you

Hawaiian-Style Short Ribs

Excerpt From: Editors of Martha Stewart Living. “Martha Stewart's Slow Cooker: 110 Recipes for Flavorful, Foolproof Dishes (Including Desserts!), Plus Test- Kitchen Tips and Strategies.

SERVES 6

Have your butcher cut flanken-style short ribs for this sweet and spicy dish, typical of the Hawaiian Islands. The ribs are cut across the bones instead of between them; they must be cooked in liquid over a long period of time to achieve the requisite “falling off the bone” texture.

2 red onions, cut into 1-inch wedges, root ends left intact
4 garlic cloves, smashed and peeled
1(2-inch) piece fresh ginger, peeled and thinly sliced
4 pounds bone-in beef short ribs (about 6), cut into 3½-inch pieces - sometimes called Miami Ribs
1½ cups packed dark brown sugar
1 cup low-sodium soy sauce
¼ cup plus 2 tablespoons rice vinegar
1 tablespoon hot sauce, such as Sriracha
3 cups 1-inch-cubed pineapple
 Cooked white rice, for serving
 Thinly sliced scallion, for garnish

Preheat a 5- to 6-quart slow cooker.

Place onions, garlic, and ginger in the slow cooker. Top with short ribs in a tight layer. In a bowl, whisk together brown sugar, soy sauce, vinegar, and hot sauce; pour over ribs.

Cover and cook on high until ribs are almost tender, 4 hours (or on low for 7 to 8 hours). Add pineapple and cook until tender, 1 hour (or on low for 2 hours).

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 top with scallions. (Short ribs and cooking liquid can be refrigerated in an airtight container for up to 3 days.)
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