Comeback Friday: Asian slow cooked short ribs

It's been quite awhile since updating the blog, but it also has been a while since I cooked too--very upsetting! I've been really sick the past month with a bad virus caught from my kiddos at school. To celebrate my full recovery and to treat the husband to our love of the sweet and savory, I decided to make a comeback tonight with a twist on slow cooked short ribs--tender, caramelized, sweet, and deep! It turned out to yield one of the best reactions yet! Check it out! 

Ingredients:

1.75 lbs bone-in short ribs

1.75 lbs boneless short ribs

1/4 cup low sodium soy sauce

1/4 cup beef stock

1 tbsp light brown sugar

1 tbsp minced garlic

1 tsp minced ginger

1 can cubed pineapples

1 carrot

3 green onions

Directions: EASY!

Nestle the ribs in the slow cooker.

Mix the soy sauce, beef stock, brown sugar, garlic, ginger, and the canned pineapples (and all the juice) in a medium mixing bowl. Whisk together. 

Pour over the ribs in the slow cooker. 

Add the green onions and roughly chopped carrots.

Set on high and cook for 3-4 hours.

Rice:

2 cups of long grain white rice

Butter

Cilantro

Cook rice and at the end, mix butter and cilantro into the rice!

TIP: When the ribs are done, add all contents of the slow cooker in a hot cast iron skillet and let the sugars from the pineapple caramelize the meat!

ENJOY!

According to John: "It was a flavor party in my mouth! 

Anyways, we hope you enjoy. Good food + Good company = A great time!

Thank you, Lord, for providing us food and time to eat and enjoy together. I'll cook for you in heaven one day! Amen =)