Hawaiian BBQ Short Ribs
unsweetened pineapple juice
teaspoon (or more)
Kosher salt and freshly ground black pepper
Combine the first five ingredients, mixing well
In a glass bowl, cover the short ribs with the sauce. Cover and refrigerate overnight.
For sous vide
Preheat sous vide to 54 ˚C / 131 °F .
Vacuum seal the ribs, with sauce. Place into water bath and cook for 72-hours.
For slow cooker
Add ribs with sauce to your slow cooker. Cook on LOW for 9 hours. Do not cook on high–this must be done low & slow to avoid toughness.