With an Asian inspired table, how could the menu not follow suit? I had just gotten some beautiful boneless short ribs from Costco and thought they just might lend themselves to some of the exotic flavors I so enjoyed on my recent trip to Southeast Asia.
Seasoned with Asian spices and prepared in a slow cooker the ribs were not only tasty, they were so tender they melted in your mouth. As a side, I prepared a stir fried rice with pineapple which was a perfect complement for the flavorful meat.
Asian Style Short Ribs
3-4 lbs. boneless short ribs
1 t. five spice powder
1/4 c. each hoisin sauce and ketchup or chili sauce
2 T. rice vinegar
2 T. soy sauce
1 T. fish sauce
1 T. honey
1 small onion, chopped
1 T. peeled and finely chopped ginger
4-6 cloves minced garlic
Season the short ribs with salt, pepper and 5 spice powder. Brown on all sides in a skillet or multi cooker.
Mix together the remaining ingredients. Place the ribs in your slow cooker and pour the sauce over them. Cook for approximately 5 hours or until meat is very tender. You will love the smell that fills your house as the meat is simmering away!
Serve on a warmed plate or bowl. Spoon some of the sauce on the ribs and top with daikon salad.
For the salad, combine a daikon radish and 2 carrots, both julienned or grated, 1 minced shallot and 1/2 c. cilantro or Italian parsley. Add 3 T. peanut oil and 1 T. rice vinegar. Mix well.
Now, here’s where I have a confession. I made the salad, put it in the refrigerator and FORGOT to use it. Rather than looking like the first photo, the finished dish should have been like this on the plate. Oh well, no one knew, and it didn’t keep the meal from being enjoyed.
Just wondering, do you ever not get everything on the table?
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Lulu's Musings 
These ribs seem every delicious. Great job, Lulu!
Looks yummy even without the salad
Lulu, I am definitely trying the rib recipes, and the table looks beautiful. I never thought about cooking ribs in the slow cooker. Oh yes, I have left things off the table only to notice them the next day. We often have too many things on our mind.
xoGinger
How can I resist? I love this down to the last bite. Yummy!
And that’s how it was eaten…..down to the last bite!
Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
Hope to see you soon!
Miz Helen
What a great recipe. Have to make it soon . First find 5 spices powder.
Have a nice Sunday
Shouldn’t be a problem. Most Asian spices are readily found in the grocery store these days.
Great confession – even you experts leave ‘stuff’ out!! YES…. most recently I planned a St. Patrick’s Day menu spurred on by the fact that COSTCO (see how their name crops up?!) had green and white shamrock shaped pasta. As part of our Irish appetizer cheese tray was a tri-colored Irish cheese – green,yellow, white (COSTCO)!! So, the dinner was corned beef (COSTCO!) cabbage, onions, and potatoes with decorated cookies sporting Irish sayings. The next day when opening the fridge what did my wandering eyes discover but… you guessed it – the pasta the dinner was originally built around but never got prepared!!! And, like you, no one was the wiser!!! Your ribs sounded delicious!!! Left overs??? Surely not! Enjoy this beautiful weekend. Carol
Good to hear, Carol. I’d like to say my forgetting to put something on the table is infrequent but I often find something left in the fridge that should have been included with the meal.
Wow, Linda…you really learned a LOT from your excursion!!!!! I’m impressed! I love beef short ribs, but this is a whole new way of cooking them that would be worth a try. I’m on board with everything except the “fish sauce.” Fish sauce? That sounds weird to me. I’m not sure I’d like that part. Is it like ground up fish that’s a sauce? And the 5-spice powder…is that something I can just ask for at the local store where Asian food products are sold and they’ll know what I’m talking about?
Funny about you forgetting the salad topper! I’ve done things like that a billion times. Most infamously, I forget to put out the cranberries at Thanksgiving!
In any well stocked grocery you can find ingredients for Asian flavor cooking. About the fish sauce, it’s frequently included, but I can’t tell that it gives any unusual taste to the dish. I use it all the time in a variety of recipes.
Like, like.. well done chef LInda.. Ms Vy would be proud of you 🙂 .. oh, and indeed, I’ve even forgotten to take the roast potatoes! The piece de resistance! Family still talk about THAT lunch! Regards – thanks for the recipe.. must try it!
I’m glad to know you are as human as I, Jean. Wonder if Ms. Vy ever forgets anything!
Beautiful table setting! Fish sauce can bring wonderful flavor to cooking. Thanks for the recipe!
Hope you will try it. The meat is delish.
This happens to me more often than I want to admit! Good thing is you can always build the next days menu around it! Everything looked wonderful, I bet it smelled like heaven in your house with all the spices cooking, yum.
These lookd so good, I just licked my screen:)
So, how did the 5 spice powder come through? (:
A little on the dusty side!
Your trip to Southeast Asia has brought such wonder into our lives! I love the recipe and the table is over the top! ………and YES, I always leave something in the fridge.
…and how is your trip going?
I bet this was delicious even without the salad. I hate it when I open up the fridge after dinner and find something I had intended to serve with the meal. Thank heavens it doesn’t happen too often. Love that you cooked the short ribs in the slow cooker. I bet they smelled heavenly.
Once I discovered it in the fridge, I added some of your ingredients for daikon slaw to the mix. Hey, it all worked out OK. The hubby and I just ate a generous portion of the salad and it also worked great with your honey glazed chicken.
gorgeous!!!!!