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Gallery Hawaiian-Style Short Ribs Recipe Summary prep: 20 mins total: 5 hrs 20 mins Servings: 6
Ingredients Ingredient Checklist 2 red onions, cut into 1-inch wedges, root ends left intact 4 garlic cloves, smashed 2-inch piece fresh ginger, peeled and thinly sliced 4 pounds bone-in beef short ribs (about 6), cut in 3 1/2-inch pieces 1 1/2 cups dark-brown sugar 1 cup low-sodium soy sauce 6 tablespoons rice vinegar 1 tablespoon Sriracha or other chili sauce 3 cups 1-inch-cubed pineapple (1 pound) Cooked white rice, for serving Chopped scallion greens, for serving
Cook’s Notes To store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days.
Gallery Hawaiian-Style Short Ribs
Recipe Summary prep: 20 mins total: 5 hrs 20 mins Servings: 6
Gallery
Hawaiian-Style Short Ribs
Hawaiian-Style Short Ribs
Hawaiian-Style Short Ribs
Recipe Summary prep: 20 mins total: 5 hrs 20 mins Servings: 6
Recipe Summary
prep: 20 mins total: 5 hrs 20 mins
Servings: 6
prep: 20 mins
total: 5 hrs 20 mins
prep:
20 mins
total:
5 hrs 20 mins
Servings: 6
6
Ingredients
Ingredients
- 2 red onions, cut into 1-inch wedges, root ends left intact 4 garlic cloves, smashed 2-inch piece fresh ginger, peeled and thinly sliced 4 pounds bone-in beef short ribs (about 6), cut in 3 1/2-inch pieces 1 1/2 cups dark-brown sugar 1 cup low-sodium soy sauce 6 tablespoons rice vinegar 1 tablespoon Sriracha or other chili sauce 3 cups 1-inch-cubed pineapple (1 pound) Cooked white rice, for serving Chopped scallion greens, for serving
Directions
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. Add pineapple and cook until pineapple is tender, 1 hour.
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. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.
Cook’s Notes To store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days.
Cook’s Notes
To store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days.
Reviews (10)
Add Rating & Review 328 Ratings 5 star values: 66 4 star values: 121 3 star values: 88 2 star values: 39 1 star values: 14
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Reviews (10)
Add Rating & Review 328 Ratings 5 star values: 66 4 star values: 121 3 star values: 88 2 star values: 39 1 star values: 14
Add Rating & Review
328 Ratings 5 star values: 66 4 star values: 121 3 star values: 88 2 star values: 39 1 star values: 14
328 Ratings 5 star values: 66 4 star values: 121 3 star values: 88 2 star values: 39 1 star values: 14
328 Ratings 5 star values: 66 4 star values: 121 3 star values: 88 2 star values: 39 1 star values: 14
5 star values: 66 4 star values: 121 3 star values: 88 2 star values: 39 1 star values: 14
Martha Stewart Member Rating: 5 stars 06/16/2019 I LOVE this recipe!!! It IS a tad greasy so I've learned to cook it, then take all the solids out & let the liquid cool off in the frig. You can then scoop off most of the excess fat without losing any of the tastiness!! Martha Stewart Member Rating: 5 stars 07/25/2018 This recipe is TASTY and easy!!! I've made it at least 6 times! The short ribs DO give off a lot of fat, but one can always skim off the fat, either immediately before serving up or letting the liquids chill & then scooping off the congealed fat. It's even better as leftovers. It makes an EXCELLENT Cooler Weather supper. Ilike serving it with Tex-Mati rice. Martha Stewart Member Rating: 5 stars 03/16/2018 This is one of my husband and son's favorite supper-time indulgences. Although it is heavily laden with fat and sugar, they love it. On average, I make it about once a month. To work around our family's pre-existing challenge with reflux, I use (extremely mild) Polar Chili & Garlic sauce in place of the Sriracha. And because the meal is fairly heavy, I dice and serve 3/4 of the fresh pineapple--along with the scallions--as a garnish rather than adding all of it to the slow cooker. I also separate the meat from the cooking liquid to strain off the worst of the fat. Martha Stewart Member Rating: Unrated 10/02/2014 I have to say that this recipe had WAY too much soy sauce. I even used the low sodium kind. I cooked the recipe without the spicy sauce and with canned pineapple and everything was way too salty! The meat turned out okay but I couldn't even eat the pineapple and onion sauce mixture. I think the soy sauce should be 1/4 cup if that. I think it would be good to braise the meat by itself. Then saute the onion, pineapple, ginger and cilantro separately. I signed up just to give my thoughts. Martha Stewart Member Rating: Unrated 11/08/2013 Just made this for picky Asian husband. He LOVED it! Actually, so did I. Super quick & easy to cook. Was a little sweet for me so next time, I will cut back on the brown sugar. I also used only a little of the pineapple, but must tell you, it was delicious! Martha Stewart Member Rating: Unrated 07/07/2013 This dish ALWAYS turns out amazing, with the meat just falling right off the bones! It's so good it just might convince a vegetarian to give it a try! Martha Stewart Member Rating: Unrated 01/04/2013 This is a great recipe to keep! It easily can be cut in half (which I did, since it was for just three of us). Also, the sauce is sweet enough to omit the pineapples...I know it's a "Hawaiin-style" dish, but after making it with them, I don't think they are needed. Oh! And I also cooked this on low for about 7 hours rather than on high for 4 (I had more time to do so). But, I'm sure setting it on high for less time will be just as delish!! Lastly, I added a few extra veggies like carrots! Yum! Martha Stewart Member Rating: Unrated 08/06/2012 This recipe is so awesomely yummy! My husband makes this all the time. We find we can halve the marinade amounts called for, it makes a lot of liquid and we have always used a pork shoulder roast instead of beef short ribs. I think chicken thighs would be great too. We add extra veggies toward the end, sliced red pepper, pea pods, bean sprouts, etc. We love adding cilantro to the rice or just sprinkled on top at serving. Martha Stewart Member Rating: Unrated 02/12/2012 delicious, but very rich and filling. served it with jasmine rice seasoned with butter, salt/pepper, and teriyaki baby bok choy (http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=393143). I also topped it with cilantro. it was a good combo. very different from my normal slow cooker meals, which was kindof nice. the pineapple was awesome. Martha Stewart Member Rating: Unrated 02/10/2012 Totally delicious. The red onions, garlic and pineapple were not as transparent as in the photo.Martha Stewart Member
Rating: 5 stars 06/16/2019
I LOVE this recipe!!! It IS a tad greasy so I’ve learned to cook it, then take all the solids out & let the liquid cool off in the frig. You can then scoop off most of the excess fat without losing any of the tastiness!!
Rating: 5 stars
Rating: 5 stars 07/25/2018
This recipe is TASTY and easy!!! I’ve made it at least 6 times! The short ribs DO give off a lot of fat, but one can always skim off the fat, either immediately before serving up or letting the liquids chill & then scooping off the congealed fat. It’s even better as leftovers. It makes an EXCELLENT Cooler Weather supper. Ilike serving it with Tex-Mati rice.
Rating: 5 stars 03/16/2018
This is one of my husband and son’s favorite supper-time indulgences. Although it is heavily laden with fat and sugar, they love it. On average, I make it about once a month. To work around our family’s pre-existing challenge with reflux, I use (extremely mild) Polar Chili & Garlic sauce in place of the Sriracha. And because the meal is fairly heavy, I dice and serve 3/4 of the fresh pineapple–along with the scallions–as a garnish rather than adding all of it to the slow cooker. I also separate the meat from the cooking liquid to strain off the worst of the fat.
Rating: Unrated 10/02/2014
I have to say that this recipe had WAY too much soy sauce. I even used the low sodium kind. I cooked the recipe without the spicy sauce and with canned pineapple and everything was way too salty! The meat turned out okay but I couldn’t even eat the pineapple and onion sauce mixture. I think the soy sauce should be 1/4 cup if that. I think it would be good to braise the meat by itself. Then saute the onion, pineapple, ginger and cilantro separately. I signed up just to give my thoughts.
Rating: Unrated
Rating: Unrated 11/08/2013
Just made this for picky Asian husband. He LOVED it! Actually, so did I. Super quick & easy to cook. Was a little sweet for me so next time, I will cut back on the brown sugar. I also used only a little of the pineapple, but must tell you, it was delicious!
Rating: Unrated 07/07/2013
This dish ALWAYS turns out amazing, with the meat just falling right off the bones! It’s so good it just might convince a vegetarian to give it a try!
Rating: Unrated 01/04/2013
This is a great recipe to keep! It easily can be cut in half (which I did, since it was for just three of us). Also, the sauce is sweet enough to omit the pineapples…I know it’s a “Hawaiin-style” dish, but after making it with them, I don’t think they are needed. Oh! And I also cooked this on low for about 7 hours rather than on high for 4 (I had more time to do so). But, I’m sure setting it on high for less time will be just as delish!! Lastly, I added a few extra veggies like carrots! Yum!
Rating: Unrated 08/06/2012
This recipe is so awesomely yummy! My husband makes this all the time. We find we can halve the marinade amounts called for, it makes a lot of liquid and we have always used a pork shoulder roast instead of beef short ribs. I think chicken thighs would be great too. We add extra veggies toward the end, sliced red pepper, pea pods, bean sprouts, etc. We love adding cilantro to the rice or just sprinkled on top at serving.
Rating: Unrated 02/12/2012
delicious, but very rich and filling. served it with jasmine rice seasoned with butter, salt/pepper, and teriyaki baby bok choy (http://www.wegmans.com/webapp/wcs/stores/servlet/ProductDisplay?langId=-1&storeId=10052&catalogId=10002&productId=393143). I also topped it with cilantro. it was a good combo. very different from my normal slow cooker meals, which was kindof nice. the pineapple was awesome.
Rating: Unrated 02/10/2012
Totally delicious. The red onions, garlic and pineapple were not as transparent as in the photo.
All Reviews for Hawaiian-Style Short Ribs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Hawaiian-Style Short Ribs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
