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.