Asian Flavored Slow Cooker Short Ribs

I had this idea to remake my Korean Short Ribs with Peas into a lower carb dish, but when I actually started cooking, I realized I only had 1/4 cup of soy sauce left. So… I improvised.  This is even better than the original. The amounts used were basically what I had left – and it came out great, further proving that when you cook, just add what you’re feeling or what you’ve got. This is about love, not science. Everything’s going to be alright. Just keep tasting it to make sure it’s balanced.

• 1/4 c. soy sauce
• 1/4 c. teriyaki sauce
• 1/2 c. rice wine vinegar
• 2 tablespoons honey (yes, this is a sugar – but I use local, raw honey and it’s good for our allergies)
• a pinch of red pepper flake
• 3 cloves garlic, chopped
• 1 tablespoon fresh ginger chopped
• about 10 short ribs
• 2 heads cauliflower, trimmed
• olive oil
• salt
• pepper

Combine the soy sauce, teriyaki, vinegar, honey, red pepper flake, garlic and ginger in a bowl and whisk till combined.

Heat a pan, or your stove top safe, slow cooker insert to med/high heat – sear your ribs on all sides.  Don’t crowd the pan, do this in batches if necessary.  Add them all back to the slow cooker insert and pour the marinade over the top. Cook on low for 6-8 hours.

About an hour before you’re ready to eat, preheat the oven to 400 and cut the florets from the cauliflower, place on a foil lined baking sheet, drizzle olive oil over the top, toss and roast 30-40 minutes or until the florets are slightly browned.

Put a bunch of cauliflower in the bottom of your bowl, place 2 or 3 ribs on top and spoon some of the cooking liquid over the top.

As I was putting the ribs in the bowl, the meat literally fell off the bone. So tender and delicious and browning the meat first sears the fat and makes even that tasty.  Yum.

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