Slow Cooker Teriyaki Short Ribs with Pineapple Recipe

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Slow Cooker Teriyaki Short Ribs - Andrea Gifford

These Slow Cooker Teriyaki Short Ribs are bursting with sweet and spicy flavors. The sweetness of the pineapple tempers the heat of the hot sauce that's used for the cooking liquid for the short ribs. This dish can be prepared entirely in the slow cooker, resulting in a simple, easy-to-prepare dinner main course.

Slow Cooker Teriyaki Short Ribs

Serves 6 to 8

Ingredients:

• 2 red or yellow onions, cut into 1/4-inch slices
• 4 cloves garlic, coarsely chopped
• 2-inch piece of fresh gingerroot, peeled and sliced
• 4 pounds (about 6 to 8 pieces) bone-in beef short ribs
• 1 1/2 cups firmly packed light-brown sugar
• 1 cup soy sauce
• 6 tablespoons rice vinegar or white wine vinegar
• 2 tablespoons hot sauce, plus more for serving (optional)
• 2 eight-ounce cans cubed pineapple, drained, or 3 cups fresh pineapple, peeled and cut into cubes
• 1 red or yellow bell pepper, cored, seeded and cut into cubes
• Uncooked white or brown rice
• Scallions or cilantro, for garnish

Directions:

1. Place onions, garlic and ginger in the bottom of a 5- to 6-quart slow cooker.
2. Set the short ribs on top of the onion layer, making sure they fit snugly in one layer, if possible.
3. Combine brown sugar, soy sauce, vinegar and hot sauce (if using) in a small bowl and stir well.
4. Pour brown-sugar mixture over the short ribs.
5. Cover with the slow cooker lid and cook on high for 4 hours, or until ribs are almost tender.
6. After 4 hours, add the pineapple and peppers to the slow cooker.
7. Cover and cook ribs on high, up to 1 hour, or until pineapple and peppers are tender but not mushy.
8. While ribs are cooking, prepare rice according to package directions and set aside.
9. Chop scallions or cilantro into small pieces for garnish and set aside.
10. When the ribs are cooked, skim any unwanted fat from the short rib cooking liquid and discard.
11. Remove the short ribs from slow cooker and transfer to a cutting board. Remove the bones and cut ribs into your preferred size or leave whole.
12. Divide ribs and cooked rice among serving plates. Pour a small amount of the cooking liquid over the rice and short ribs. Garnish with chopped scallions or cilantro. Serve with extra hot sauce, if desired.

Leftover Storage and Recipe Variations

• Leftover Slow Cooker Teriyaki Short Ribs keep very well in the refrigerator for two to three days. Store leftover short ribs in an airtight container, along with the leftover cooking liquid.
• Store leftover rice and scallions in separate containers.
• To reheat, remove from the refrigerator, skim off extra fat and cook on medium-low over the stovetop, or on high in the microwave, until heated thoroughly.
• Add sliced carrots, snow peas, cubed zucchini or your other favorite vegetables with the pineapple and peppers to amp up the nutritional value of this dish.
• Use leftover Slow Cooker Teriyaki Short Ribs to create a whole new meal by adding sliced short rib meat to your favorite salad, stir fry or taco recipe in place of chicken or steak. Be sure to remove bones before using short ribs in another recipe.

Andrea Gifford - Andrea Gifford writes about everything from travel to cooking, with articles at USAToday.com, the Santa Cruz Sentinel and Odyssey ...

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