- 6 pounds of bone-in English-style grass-fed short ribs
- Kosher salt
- Freshly ground pepper
- 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
- 1/2 cup coconut aminos
- 6 garlic cloves, peeled and roughly chopped
- 3 scallions, roughly chopped
- 1 hunk of ginger, about the size of your thumb, cut into two pieces
- 2 teaspoons of fish sauce
- 1 tablespoon coconut vinegar
- 1 cup organic chicken broth
- Small handful of roughly chopped fresh cilantro
Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper…and lay the ribs, bone-side up on a foil-lined baking sheet.
Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff. Cross contamination can lead to some bad crap. Literally.
Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes.
Stack the ribs in a single layer in the slow cooker. I lay them on their side to cram them all in the pot.
Toss the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
Pour the sauce evenly over the ribs and add the chicken broth to the pot.
Cover with the lid, set the slow cooker on low, and let the ribs stew for 9-11 hours.
When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.
Let the braising liquid settle for 5 minutes and then ladle off the fat if you wish. Adjust the seasoning with salt and pepper, and pour a cup of sauce over the ribs.
Sprinkle on the chopped cilantro and serve the remaining sauce on the side.