Sunday, November 13, 2011

Hawaiian Style Short Ribs

I was skeptical when I first saw this recipe in November's issue of Everyday FoodI mean...short ribs?  In the crockpot?  REALLY???

But, I was curious enough to try it.  And man...I am SO glad I did.  I served this on a Sunday night about 2 weeks ago.  Theresa's godparents were at our house, and declared this "absolutely delicious."  They are famous for looking me up on Facebook to see what I'm making...then they'll call and ask if they can come over for dinner, LOL.  They even went so far as to say to please call them if I made this dish again, because they would love to help us eat it.  Imagine that!  Hilarious. 

Anyway...all my kids devoured this meal too.  I knew I would be making this again...very soon, and post it.   It was easy to make...most crock pot dishes are no brainers.  So here is a fabulous meal, fancy enough to serve to guests, yet casual enough to eat with your hands.  I mean...y'all eat ribs with your fingers, right? ;-)

Hawaiian Style Short Ribs
barely adapted from Everyday Food

4 pounds beef short ribs (I used 6 pounds for our larger family)
2 red onions, cut into 1-inch wedges (leaving the root ends intact)
6 cloves garlic, smashed
2-inch piece of fresh ginger, peeled and thinly sliced
1 1/2 cups light brown sugar (or 1 1/2 cups dark brown sugar)
2 tablespoons molasses*
1 cup low-sodium soy sauce
6 tablespoons rice vinegar
1 tablespoon Sriracha or favorite chili sauce
3 cups fresh, cubed pineapple
Cooked white rice for serving
Chopped green onions for serving

*I usually don't have dark brown sugar on hand, but you can substitute regular, white sugar plus 3 tablespoons molasses to make 1 1/2 cups of dark brown sugar, OR 1 1/2 cups light brown sugar plus 2 tablespoons of molasses).  I also didn't use Sriracha...because my kids have sensitive tongues, so I used 1 tablespoon sweet Thai chili sauce.  If you like a bit of spice, go for it!

In the bottom of your large crock pot/slow cooker, place the onion, garlic, and ginger.  (You will need a 5-6 quart slow-cooker). 

Put the short ribs on top, in one tight layer.  I had to put the last one in as a second layer because I ran out of room, but don't worry, they'll be fine. 

David and I had a date Friday night.  I wanted to go check out a new international food market downtown.  Phoenicia specializes in Middle Eastern and Mediterranean foods.  They had a new location, and I was hoping for free samples.  There were none but we bought a few items like capers, dried fruit, chocolate, and these awesome looking short ribs.  We ended up at Niko Niko's for dinner...which was fabulous and delicious.  Thanks for tolerating my commerical interruption!

Whisk together the brown sugar, molasses (if using), soy sauce, rice vinegar, and chili sauce.  Pour all over the ribs.

Cover the crock pot and cook on high for 4 hours  (or on low for 6 hours).  Add the cubed pineapple and continue to cook for another hour (or 2) or until the fruit is tender.  I probably used more than 3 cups, but you know me...I'm not much for measuring. ;-)

Alternatively, you can cook this on low for 8 hours, and add the pineapple the last 2 hours.
When you can't wait any longer, use a pair of tongs or a big spoon to remove the short ribs.  Do this gently, as they'll be tender little babies. ;-).  Then take a big, slotted spoon to remove the onions, pineapple, ginger and garlic. 

Use a ladle or degreasing cup to skim as much fat as possible from the cooking liquid. 

Serve the ribs over some rice, along with the pineapple and onions.  Drizzle some of the cooking liquid over the top...it's the best part, I'm telling ya!  Garnish with the green onions (it adds a nice, fresh flavor, and gives the dish some texture).

When I made this the first time, there was none left over.  At all.  Gracious...I was disappointed!  Oh well, I just won't post it on Facebook next time, ha ha. ;-)  This time, there was enough left over for another meal. 

This is the most incredible Sunday supper.  Easy as pie to make, and your house will smell divine.  Just throw it in the crock pot before church on Sunday, and come dinner time, everyone will be singing your praises!

God bless your table tonight!

4 comments:

wheatgerm said...

looks yummy

Mary said...

I love this, darling!!! I can't wait to make it. I just made a yummy broccoli and beef stir fry the other night, but couldn't figure out how to make it a pretty picture...I'm thinking the scallions garnish should do the trick next time! Thanks for sharing.

Much Love & Many Blessings,
Mary

TheSavvyKitchen said...

Looks delicious! I can't wait to try this! Also, visit me over at The Savvy Kitchen (www.savvykitchen.blogspot.com) to enter my giveaway!

Lara Zolton said...

Those godparents make it for themselves now, and they are awesome. Thank you Kimberly! They are in the crock pot getting ready for Super Bowl right now.