- 6lbs Mariposa Ranch Korean Style Short Ribs
- Kosher salt
- Freshly ground pepper
- 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
- 1/2 cup coconut aminos
- 6 cloves garlic, peeled and roughly chopped
- 3 scallions, roughly chopped
- 1 piece ginger, about the size of your thumb, cut into 2 pieces
- 2 teaspoons 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. 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 to 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. (Alternatively, refrigerate overnight and scrape the fat off the top before reheating and serving.)
- Sprinkle on the chopped cilantro and serve the remaining sauce on the side.
Oven-Cooked Short Ribs: Cook the stew in a covered oven proof pot at 300˚F for 3 to 4 hours, or until tender.