So the mister loves to cook and I thought it would be fun to share a few of our fabulous meals he oh so graciously prepared for our family pretty much every night of the week. We have a few cooking magazines and a few more than a few cook books so I hope you'll enjoy some food posts as we venture in new meals from week to week. Oh and we love our slow cooker (crock-pot) and use it often, so first up, Hawaiian-Style Short Ribs via Everyday Food the November 2011 issue. Enjoy! xo :) s
HAWAIIAN-STYLE SHORT RIBS
(You'll need a Crock-Pot / Slow cooker)
Approx. Time : 5 Hours 20 Minutes
2 red onions, cut into 1" wedges, root ends left intact
4 garlic cloves, smashed
2 - inch pieces fresh ginger peeled and sliced
4 pound bone -in beef short ribs in 3.5" pieces
1.5 cups dark brown sugar
1 cup low sodium soy sauce
6 tablespoons rice vinegar
1 tablespoon sriracha or chili sauce (we used chili sauce)
3 cups of 1" cubed pineapples (1 pound)
cooked white rice and chopped green scallions, for serving
1.) Place onions, garlic and ginger in a 5 to 6 quart slow cooker. Top with short ribs in tight layer. In medium bowl, whisk together brown sugar, soy sauce, vinegar and chili sauce 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.
2.) With slotted spoon transfer ribs, pineapple, onions, and ginger to platter and tent with tin foil. With ladle, skim fat from cooking liquids. Serve ribs and pineapple mixture with rice; and drizzle with some cooking liquids. Sprinkle with scallions.