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.