Hawaiian Short Ribs


Hawaiian Short Ribs

Rich, meaty short ribs are cut by tangy pineapple and pungent aromatics in this easy slow cooker recipe.


1 large red onion, peeled and cut into large wedges

4 cloves garlic, crushed

1 2-inch piece of ginger, peeled and sliced thick

4 pounds bone-in beef short ribs

¾ cup dark brown sugar

1 cup coconut aminos

6 tablespoons unfiltered apple cider vinegar

1 tablespoon sriracha

Half a large pineapple, peeled, cored, and chopped into chunks


Place onions, garlic, and ginger in the bottom of a large slow cooker. Arrange short ribs in a single layer overtop. Whisk together brown sugar, coconut aminos, apple cider vinegar, and sriracha. Pour over ribs and vegetables. Cook on high for 4 hours. Add pineapple, continue cooking for 1 hour. Remove ribs to a bowl with a large slotted spoon and shred the meat with 2 forks. Serve over Roasted Cauliflower Rice with some of the cooking liquid, or in tacos with Kiwi Guacamole and Spicy Mango Cabbage Slaw.