McKeegan's Spicy Soy-Glazed Short Ribs

McKeegan's spin on a Liana Krissoff slow-cooker recipe, from her book Secrets of Slow Cooking. Beef short ribs, four hours in the cooker, and a soy-chili glaze with real attitude. The meat gives up the second your fork gets near it.

Serves 6 as an appetizer. Cooker: 4-quart slow cooker. Time: 4 hrs on low, plus browning.

What you need

• 3.5 lb beef short ribs
• 2 bunches scallions, trimmed and thinly sliced on the diagonal (divided)
• 1 garlic clove, minced
• 1-inch piece fresh ginger, peeled and minced
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1/4 cup chili-garlic sauce
• 1/4 cup plum or hoisin sauce (optional)
• 2 tbsp sweet chili sauce
• 2 tbsp sambal oelek
• 2 tbsp shio koji
• Juice of 2 limes
• 1 tbsp toasted sesame oil
• 1/2 tsp cayenne pepper
• 1/2 tsp freshly ground black pepper
• 2 tbsp sesame seeds
• 1/2 cup water (for deglazing)

How you do it

1. Brown the ribs. Sear the short ribs in a large skillet over medium-high heat, a few at a time, turning until browned all over. Transfer to the slow cooker.
2. Deglaze. Pour 1/2 cup water into the hot skillet and scrape up all the browned bits. Pour over the ribs.
3. Add the aromatics. Scatter half the scallions, the garlic, and the ginger over the ribs.
4. Mix the glaze. Whisk together the soy sauce, rice vinegar, molasses, brown sugar, chili-garlic sauce, plum or hoisin sauce (if using), sweet chili sauce, sambal oelek, shio koji, lime juice, sesame oil, cayenne, and black pepper. Pour over the ribs and turn to coat.
5. Slow cook. Cover and cook on low for 4 hours, until the meat is very tender and pulls away from the bone.
6. Finish. Skim fat from the surface if you like. Serve over rice, spooning the glaze over the top, and finish with the remaining scallions and the sesame seeds.

-Lefty