Slow Cooker Asian Short Ribs

By ShoDav

Ingredients

• Ribs:
• 1 1/2 teaspoons 5-spice powder (a mixed spice found in the baking aisle of the supermarket)
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 onion, peeled and quartered
• 5 garlic cloves, mashed
• 3 pounds beef short ribs, preferably grass-fed
• Recommended side items: Brown rice noodles and bok choy
• Soy Sauce Glaze:
• 1/3 cup soy sauce
• 1 tablespoon honey

Details

Servings 3
Adapted from 100daysofrealfood.com

Preparation

Step 1

In a small bowl, combine the 5-spice powder, paprika, salt, and pepper.
Place the onion and garlic in the bottom of the slow cooker.

Put the ribs on top of the onion and coat them evenily with the spice mixture. Keeping the ribs on top of the onions helps to keep them out of the juices and fat that will collect at the bottom during cooking.

Turn slow cooker onto LOW and cook for 9 to 10 hours. (No need to add any water or liquid before starting.)

Just before serving the ribs, combine the soy sauce and honey in a small pot on the stove. Bring to a light boil and simmer for 5 minutes.

Carefully transfer the ribs to a serving platter (on top of the brown rice noodles and bok choy if using – as pictured above) and pour the sauce over the top of the entire dish. Enjoy!