Recipes Ingredients Meat & Poultry Beef Recipes Hawaiian-Style Short Ribs 3.6 (327) 8 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Close Prep Time: 20 mins Total Time: 5 hrs 20 mins Servings: 6 This sweet and spicy dish is like an instant tropical vacation, especially since your slow cooker does all the work. 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 ½-inch pieces 1 ½ 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. Originally appeared: Everyday Food, November 2011 Rate It PRINT