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!
- VIDEO: Watch this segment
- 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)
- Spray slow cooker with cooking spray or insert a slow cooker liner.
- Evenly distribute rib meat inside slow cooker.
- 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.
- 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.
- 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
- Measure ingredients to start. You’ll adjust as you see fit.
- Place a dry pan over medium high heat, place spices in pan, breaking up cinnamon and star anise.
- 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?
- Take the pan off the heat and pour the spices onto a plate to cool.
- Once cooled, place in spice grinder and buzz it up.