I do need to apologize for the photo quality on this post; it’s embarrassing to post this photo, but with my limited ability I am not able to work magic nor would I want to alter the photo to make it look like what it’s not. However, I do want to say that this is an awesome recipe!! It reminded me of Korean rib stew “galbi jjim – 갈비찜” – we really enjoyed eating this with short grained rice, just love it when the rice soaks up the sauce, yum! I altered the recipe from here (if you want to see a good photo, check her photo, it looks very delicious!) to adjust to our “Asian” palate 🙂 This is a really simple dish to make (no prior braising or any of that), it’s basically “throw all the ingredients together” type of a dish.
- 2 lbs. boneless beef short ribs
- 1/4 cup reduced sodium soy sauce
- 1/8 cup regular soy sauce
- 2 Tablespoons brown sugar
- 2 Tablespoons honey
- 1 (6-8 ounces) canned crushed pineapples; drained
- 3 Tbsp. pineapple juice, saved from the canned pineapple
- 6-7 minced garlic
- 1 teaspoon Chinese 5 Spice powder
- 1/2 teaspoon black pepper
- Spray slow cooker with cooking spray.
- Evenly distribute rib meat inside slow cooker.
- In a small bowl, combine 2 soy sauce, brown sugar, honey, drained crushed pineapple, pineapple juice, minced garlic, Chinese 5 Spice powder, and black pepper; stir until evenly combined. Dump over rib meat.
- Cover and cook on low for 6-8 hours.
** I added bok choy into the slow cooker about 1 hour before the ribs were done. If you want your bok choy to have more vibrant green color either sauté or steam them, but since time was an issue for me I just put them inside the slow cooker.
My opinion: Oh so yummy!! Melt in your mouth beef ribs and delicious sauce that just soaks into the rice. I’m a bit of a rice snob, and I do recommend you cooking short grained rice (love the consistency and the ability to really soak in the sauce). Even though the bok choy came out dull looking I think they also absorbed the sauce and had a wonderful flavor. This is such an easy slow cooker recipe; you have to try it! I’m itching to make this again, but since I don’t want to eat too much red meat I’m patiently waiting to cook this again 🙂