How to make Hawaiian style short ribs

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For me, the very definition of comfort food is a plate filled with braised short ribs. There's nothing more satisfying on a cold winter day than tender, fall-apart short ribs over fluffy mashed potatoes, possibly swimming in a boat-load of gravy. The only problem is I can't eat like this in the summertime! What I love about the recipe below is that it solves that problem. This Hawaiian style short rib tastes lighter, making it satisfying even if it's warm outside.
The ginger, pineapple, and vinegar lighten this dish up, giving it a tropical feel that will transport you to the big island in Hawaii. My favorite way to serve this dish is with a side of rice to sop up that extra sauce. If there are any leftovers, these ribs make a great addition to a bowl of ramen.
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Hawaiian Style Slow Cooker Short Ribs
6
20
5 hours
5 hours 20 minutes
4 lbs bone-in beef short ribs, about 6
4 green onions, chopped
4 cloves garlic, smashed
2 tablespoons minced ginger
1 cup dark brown sugar
3/4 cup low-sodium soy sauce
1/4 cup rice vinegar
1 tablespoon sambal oelek chili garlic paste
1 30-ounce can pineapple chunks in juice
Toasted sesame seeds, for garnish
Place the short ribs in a 5- or 6-quart slow cooker.
In a medium-sized bowl, combine the green onions, garlic, ginger, sugar, soy sauce, rice vinegar, and chili paste.
Pour the mixture over the ribs, coating them well.
Cover and cook on high until the ribs are tender and the bone can move easily when twisted, about 4 hours
Drain the pineapple, reserving 1/4 cup of the pineapple juice.
Add the pineapple chunks and the reserved pineapple juice and cook until the chunks are tender, about 1 hour.
Remove the short ribs to a platter. Top with the pineapple chunks.
Skim the fat from the top of the cooking liquid and discard. Spoon the cooking liquid over top of the short ribs.
Serve over rice.
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