Crockpot Beef Adobo

Ingredients

• 3 lb flanken-cut short ribs
• 1 to 1 1/2 tsp SPG seasoning (salt, pepper, garlic)
• 1 medium onion, sliced
• 1/2 cup shoyu (soy sauce)
• 1/3 cup cane vinegar or apple cider vinegar
• 1/3 cup brown sugar
• 1/4 cup water
• 2 Tbsp oyster sauce
• 1 Tbsp sesame oil
• 2 Tbsp minced garlic
• 1 tsp black peppercorns, lightly crushed
• 1 tsp ground black pepper
• 3 bay leaves

For the slurry

• 1 Tbsp cornstarch
• 2 Tbsp cold water

To garnish

• Crispy garlic
• Sliced green onions

Directions

• Rinse the short ribs if needed, then pat them completely dry. Optionally season lightly with SPG.
• Sear the ribs in a hot skillet for 1 to 2 minutes per side, just until browned.
• Arrange the ribs in the crockpot, then top with the sliced onions.
• Mix the shoyu, vinegar, brown sugar, water, oyster sauce, sesame oil, garlic, crushed peppercorns and ground pepper. Pour it over the ribs and add the bay leaves.
• Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until tender. Flanken ribs are thin, so check them early to keep them from completely falling apart.
• Transfer the ribs to a sheet pan. Skim the excess fat from the cooking liquid, then simmer the liquid in a saucepan for 5 to 10 minutes.
• Mix the cornstarch and cold water, then whisk the slurry into the simmering sauce until glossy and lightly thickened.
• Spoon the sauce over the ribs.
• Serve over rice and finish with crispy garlic and sliced green onions.

Episode 3 of Stephen Kina's crockpot series: flanken short ribs cooked low and slow in a sweet, savory and tangy adobo sauce until tender, then finished for sticky caramelized edges. From 406_bbq on Instagram.