Sweet Spicy Pineapple Short Ribs
(As seen on Global Noon News with Angie Quaale, Nov18, 2012)
6-8 generous bone in beef short ribs approx. 4 pounds cut in 3 1/2-inch pieces
1 cup soy sauce
2 cooking onions, cut into 1-inch wedges
1 tablespoon Sriracha
4 garlic cloves, smashed
1 teaspoon freshly grated ginger
1 ½ cups dark-brown sugar
6 tablespoons rice vinegar
1 whole fresh pineapple peeled, cored and chopped into 1” chunks
¼ cup for flour for dredging
Cooked brown basmati rice, for serving
Chopped green onions for garnish
Season the short ribs with a little bit of salt & pepper – sprinkle on a bit of flour & shake off any excess. In a heavy bottomed fry pan with a splash of olive oil over high heat, sear the ribs until golden brown. Transfer them to your slow cooker. Add the onions, garlic, and ginger. Meanwhile, in a medium bowl, whisk together the brown sugar, soy sauce, vinegar and Sriracha. Pour that over the ribs. Cover and cook on high until ribs are almost tender, about 4 hours. Add the chopped pineapple and cook for about another hour. With a large slotted spoon, remove the ribs from the liquid and let them rest on a plate tented with foil. Skim the fat from the braising liquid. Serve the ribs over steamed brown rice with some of the pineapple sauce drizzled on top. Garnish with freshly chopped green onions.
