Hawaiian-Style Short Ribs

Ingredients

• 2  onion red cut into 1-inch wedges, root ends left intact
• 4  garlic clove smashed
• 2 inch ginger fresh peeled thinly sliced
• 4 pounds beef ribs bone-in cut in 3 ½-inch pieces ( 6)
• 1.5 cups brown sugar 
• 1.5 cups brown sugar 
• 1 cup soy sauce low-sodium
• 6 tablespoons rice vinegar 
• 1 tablespoon chili sauce 
• 1 pound pineapple 
• 1 serving rice white cooked for serving
• 1 serving rice white cooked for serving
• 1 serving rice white cooked for serving
• 1 serving spring onion chopped for serving

Equipment

• bowl
• ladle
• whisk
• aluminum foil
• slotted spoon
• slow cooker

Directions

1. Place onions, garlic, and ginger in a 5- to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours.
2. Add pineapple and cook until pineapple is tender, 1 hour.
3. With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid.
4. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.