-6 lb organic beef short ribs
-Salt and ground pepper
-Thai basil, hot peppers, thyme, cumin, turmeric, and any other spices you like
-1/4 cup of gluten-free hoisin sauce and 1/4 cup of sugar-free tomato sauce or ketchup (I liked the consistency of tomato sauce better)
-2 tbsp rice vinegar
-2 tablespoon fish sauce
-1 small yellow onion, chopped in chunks for more sweetness and flavor
-Minced ginger (you can get this in a jar at Whole foods and I stuck like 2 tbsp in the slow cooker)
-3 garlic cloves smashed
Preheat your broiler and season the ribs all over with salt, pepper, and any spices you picked. Place on a rack set and broil until nicely browned, 8-10 minutes each side (sizzling on both sides).
In your slow cooker, stir together the hoisin sauce, tomato sauce, vinegar, fish sauce, onion, ginger, and garlic. Add the ribs and turn to coat evenly with mixture. Cover and cook on low setting for 6 hours (optional after 5 hours you can turn to high for 1.5 hours for more tenderness). The meat should easily fall off the bone by the end.
Divide the meat among shallow bowls or plates and moisten each serving with the braising liquid. Eat up and enjoy! YUM!
Optional salad to top with it (also amazing and simple)
In a bowl combine 1 large daikon peeled and shredded, 3 carrots shredde, and half a cup of fresh cilantro finly chopped, and 1 shallot minced. Add olive oil and rice vinegar and toss to coat evenly.