Monday, November 14, 2011

Hawaiian-style short ribs... 5 hours and 20 minutes

the goods:

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), trimmed of excess fat
1 and 1/2 cups dark-brown sugar
1 cup soy sauce
6 tablespoons rice vinegar
1 tablespoon Sriracha or other chili sauce
3 cups 1-inch-cubed pineapple
cooked white rice and chopped scallion greens, for serving

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.

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