Daybreak recipe: Hawaiian Ribs

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by STACY FAWCETT

WFAA contributor

Posted on November 30, 2013 at 8:50 AM

Updated Saturday, Nov 30 at 10:51 AM

Stacy Fawcett gives us a break from Thanksgiving leftovers… and turns on the Crock Pot for slow-cooked Hawaiian Ribs. The meat is tender, full of flavor... and low-fat!


INGREDIENTS

  • 2 lbs. boneless beef short ribs
  • 1/3 cup reduced sodium soy sauce
  • 2 Tbsp. brown sugar
  • 1 1/2 Tbsp. honey
  • 3 Tbsp. pineapple juice (If you don't have pineapple juice around the house, you can usually find a smaller can at the convenience store in the beverage section)
  • 3 1/2 tsp. minced garlic
  • 1/2 tsp. Chinese 5 Spice powder (see below)

INSTRUCTIONS

  1. Spray slow cooker with cooking spray or insert a slow cooker liner.
  2. Evenly distribute rib meat inside slow cooker.
  3. In a small bowl, combine soy sauce, brown sugar, honey, pineapple juice, minced garlic and Chinese 5 Spice powder and stir until evenly combined. Dump over rib meat.
  4. Cover and cook on low for 6-8 hours. (You will love the way your home smells — Good Heavens!)

Chinese 5 Spice is a great spice to have on hand; it goes great with pork and chicken, too. You can make a big batch and bottle it in a cute jar for holiday gifts.

INGREDIENTS

  • 1 TBSP whole star Anise
  • 1 tsp of ground coriander
  • 1 tsp Sichuan Pepper
  • 2 1/2 tsp fennel seeds
  • 6-10 whole cloves
  • 1 cinnamon stick

DIRECTIONS

  1. Measure ingredients to start. You’ll adjust as you see fit.
  2. Place a dry pan over medium high heat, place spices in pan, breaking up cinnamon and star anise.
  3. When the spices get warmed up, you’ll be drawn over the pan, inhaling the scent. Notice little black seeds coming out of the Sichuan pepper, the fennel starting to darken?
  4. Take the pan off the heat and pour the spices onto a plate to cool.
  5. Once cooled, place in spice grinder and buzz it up.

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