Asian Short Ribs by Real Simple

......or these could be called "Maui Ribs" b/c of the "zing" in their taste & served w/ a tropical side.

Made in a SLOW COOKER! So it's very easy.

Serve w/ white/brown rice. Personally I didn't care for the carrots in this recipe & didn't add the cabbage. I also added leeks to the sauce instead of scallions b/c Oscar doesn't like them. The *sauce* is incredible and could be used over chicken, steak, etc.

1/2C low-sodium soy sauce
1/3C brown sugar
1/4C rice vinegar
2 cloves of garlic (or 1t of Christopher Ranch, diced)
1T grated ginger (i didn't do this b/c i didn't have any)
1/2t crushed red pepper
8 beef short ribs (about 4 lbs - Trader Joes has a great deal on these)
4 medium carrots, peeled and havled crosswise
1 small green cabbage (about 1 lb), quartered

Sauce Recipe
sauce from the cooker (skim off fat)
2T cornstarch
1T sesame oil (i used peanut oil and sprinked in toasted sesame seeds...yum!)
4 scallions, thinly sliced

1. In a slow cooker combine, soy, sugar, vinegar, garlic, ginger and red peppr. Add short ribs and carrots and arrange in a single layer. Lay cabbage on top.
2. Cook, covered on high for 5-6 hours (or on low for 7-8 hours) until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs and carrots to plate. Skim off fat from sauce and discard.
4. In a saucepan, pour sauce and the rest of the sauce recipe ingredients in (wish together 1T of water to cornstarch, if you want, ahead of time - it mixes it better) until thickened (2-3 min). Constantly stir. Add in sesame oil. Stir until desired consistentcy.
5. Spoon sauce over short ribs and vegetables and sprinkle w/ scallions.