Hawaiian style short ribs (slow cooker)

Ingredients

• •2 red onions, cut into 1-inch wedges, root ends left intact
• •4 clove garlic, smashed
• •2 tbsp fresh ginger, peeled and thinly sliced
• •4 lb bone-in beef short ribs (about 6), cut in 3 1/2-inch pieces
• •1 1/2 cup dark-brown sugar
• •1 cup low-sodium soy sauce
• •6 tablespoon rice vinegar
• •1 tablespoon Sriracha, or other chili sauce
• •3 cup pineapple, cut into 1-inch cubes (1 pound)
• •Cooked white rice, for serving
• •Green onions, chopped, for serving

Steps

1. 1Place 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. Add pineapple and cook until pineapple is tender, 1 hour.
2. 2With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.
3. 3Cook's Note: To store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days.