Step 1:   Our first step is to chop 2 onions, 4 cloves garlic, and 3 TBSP
fresh ginger and place them in the bottom of our crock pot.












Step 2: Slice your ribs into chunks. Between each rib there is a nice
meaty center. Slice between the ribs and you're ready to go. Place
those in the crock pot snug together on top of the onions.











Step 3:    In a bowl, whisk together: 1 and 1/2 cups dark-brown sugar,
1 cup low-sodium soy sauce, 6 tablespoons rice vinegar, 1
tablespoon Sriracha or other chili sauce.
(Variation: we are a sugar free house so instead of the brown sugar
shown in my first photo I used 1/2 cup Underwood Family Farm's
molasses. It tasted GREAT to us. The pineapple added all the sugar
taste we needed.)












Step 4:   Once mixed, pour the sauce over your ribs. Cover the crock
pot and cook on low for 4 hours.  (Variation: My ribs were still
mostly frozen when I made this recipe. I simply added an hour to my
cooking time. They were still great!)  
After 4 hours I had nearly done ribs. You can see from the white
bone in the middle the rib meat has cooked down and is barely
holding the bone.













Step 5:   Slice your pineapple (I take the core out, but I'm weird. It's
not necessary) and lay them out over the ribs. Cover again and cook
1 additional hour.












DONE!    After your final cooking hour,  remove the rib bones, and
serve! Be sure to top the meat on your plate with a healthy
spoonful of sauce, a pineapple, and scallions. They're tangy, sweet,
a little spicy and all around delicious!
Hawaiian Short Ribs
Rice vinegar (you can substitute Sherry if you
don't have rice vinegar)
Low Sodium Soy sauce
Sriracha or other chili sauce
brown sugar (or substitute with local
Molasses, 1/2 c.)
2 onions
fresh ginger, and garlic
Pineapple, sliced
Proffitt Family Cattle Co. short ribs.