Hawaiian Flanken Short Ribs Made in Clay Pot
Transport your taste buds to the tropics with these mouthwatering Hawaiian Flanken Short Ribs, slow-cooked to perfection in a traditional clay pot for unmatched flavor and tenderness. The ribs are marinated in a luscious blend of soy sauce, sweet pineapple juice, honey, and aromatic garlic and ginger, infusing the meat with a perfect balance of savory, sweet, and tangy flavors. Cooked low and slow in a soaked clay pot, the unique cooking technique ensures juicy, fall-off-the-bone results while locking in all the rich Hawaiian-inspired flavors. Topped with vibrant green onions and nutty sesame seeds, these ribs make for an irresistible centerpiece, especially when paired with fluffy steamed rice or tropical sides. Ideal for impressing guests or treating yourself to an island-inspired feast, this recipe brings comfort, tradition, and a burst of flavor to your table.
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Recipe Information
Ingredients
- 2 pounds Flanken-cut beef short ribs
- 0.5 cups Soy sauce
- 0.5 cups Pineapple juice
- 2 tablespoons Brown sugar
- 2 tablespoons Honey
- 4 pieces Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Sesame oil
- 1 tablespoon Rice vinegar
- 0.5 teaspoons Red chili flakes
- 2 pieces Green onions, chopped (for garnish)
- 1 tablespoon Sesame seeds (for garnish)
Instructions
In a large mixing bowl, whisk together soy sauce, pineapple juice, brown sugar, honey, minced garlic, grated ginger, sesame oil, rice vinegar, and red chili flakes to form the marinade.
Place the flanken-cut beef short ribs into a large resealable bag or shallow dish, then pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, to marinate.
Soak the clay pot (both lid and base) in water for 20 to 30 minutes to prepare it for cooking. This helps to prevent cracking and promotes even cooking.
Remove the short ribs from the marinade, letting any excess drip back into the container. Reserve the marinade for later use.
Place the soaked clay pot on the stove over low heat and gradually increase the heat to medium. Arrange the short ribs in a single layer at the bottom of the pot.
Pour the reserved marinade over the ribs, ensuring they're well-coated. Place the lid on the clay pot.
Cook the ribs over low to medium heat for 2 hours, checking occasionally to ensure the sauce doesn't dry out. Add a splash of water if necessary to maintain moisture.
Once the meat is tender and falling off the bone, remove the ribs from the clay pot and transfer them to a serving platter.
Garnish with chopped green onions and a sprinkle of sesame seeds. Serve hot with steamed white rice or your favorite sides.
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.1 g | 316% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5304 mg | 231% | |
| Total Carbohydrate | 85.5 g | 31% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 70.3 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 3067 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
