Hawaiian-Style Short Ribs

• 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 1/2-inch pieces
• 1 1/2 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

1. 1.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.
2. 2.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.
3. Cook's Note
4. To store, refrigerate short ribs and cooking liquid in an airtight container for up to 3 days

red onions, garlic, fresh ginger, darkbrown sugar, soy sauce, rice vinegar, chili sauce, pineapple, white rice, scallion greens

Taken from www.epicurious.com/recipes/member/views/hawaiian-style-short-ribs-51416341 (may not work)