Short Ribs Pacific Style

These Pacific-style short ribs cook low and slow in the crockpot for eight hours in a sticky, sweet-and-sour sauce built on ketchup, soy sauce, vinegar, and brown sugar. The Asian-inspired flavors soak deep into the beef until it practically falls apart.

Broiling the ribs first is the smart move that makes this recipe work. It renders out a serious amount of fat before the ribs ever hit the slow cooker, so the final sauce is rich and glossy instead of greasy.

The sauce comes together fast. Sauté onions in butter until golden, stir in the wet ingredients, and pour it all over the ribs. The crockpot handles everything else.

Kitchen Tips

• Broil until well browned on all sides. This isn’t just about fat removal. Browning adds flavor depth that eight hours of slow cooking builds on.
• Don’t skip the sautéed onions. Cooking them in butter until golden softens their bite and adds a savory sweetness that raw onions can’t match.
• Skim the fat from the surface of the sauce after cooking if needed. Even with broiling, short ribs release more fat during the braise.
• Serve over steamed rice to soak up every drop of that glossy, caramelized sauce.

Variations

• Spicy Pacific ribs: Add a tablespoon of sriracha or gochujang to the sauce for a Korean-inspired heat.
• Pineapple short ribs: Stir in crushed pineapple during the last hour of cooking for a tropical, Hawaiian-style twist.