Pineapple Short Ribs with Brown Gravy
This image courtesy of Jennifer Blume
This is actually an old family recipe that came from my grandmother, who made it quite often. While this recipe certainly isn’t an authentic Asian recipe, it definitely is delicious. It is full of flavor and makes an incredible brown gravy. Serve this on rice or even over mashed potatoes.
- 3 pounds (1.4 kg) lean bone-in beef short ribs
- 1 (16-ounce) (454-g) can pineapple chunks, reserve juice
cup (60 ml) water
cup (60 ml) soy sauce
- 1 1/2
teaspoon (3 g) ground ginger
cup (42 g) flour
cup (60 ml) honey
- 1 tablespoon (14 g) brown sugar
Add the short ribs and pineapple chunks to your 6-quart (6-L) slow cooker. Stir the water, soy sauce, ginger, flour, reserved pineapple juice, honey and sugar together in a medium bowl.
Pour the sauce mixture over the short ribs and pineapple. Cover and cook on high for 4 hours or on low for 8 hours. Serve the short ribs and pineapple with the brown gravy.
Reprinted with permission from 3-Step Slow Cooker by Drew Maresco, Page Street Publishing Co. 2019. Photo credit: Jennifer Blume
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