"Combine ginger, vinegar, soy sauce, sugar, lime juice and sesame oil in a blender or food processor. Toss with the rest of the ingredients. Looking to save time? Grab a bag of organic slaw mix with cabbage and carrots. We’re not judging."
1 package bison short ribs
8 ounces lager beer (drink the extra 4 ounces)
4 cloves garlic
1 tablespoon fresh ginger, chopped
¾ cup soy sauce
½ cup brown sugar
6 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon fish sauce
1 serrano chili
3 scallions (white and green)
for the Asian Slaw:
2 tablespoons fresh ginger, chopped
½ cup rice wine vinegar
2 tablespoons soy sauce
1 teaspoon cane sugar
1 lime, juiced
2 tablespoons sesame oil
1 cup shredded carrot
1 head Napa cabbage, sliced
2 green onions, chopped
½ teaspoon ground black pepper
Put the thawed short ribs and beer in a slow cooker.
Blend the remaining ingredients in a food processor, then pour it over the ribs. Turn to coat.
Cook on low for 6–8 hours. When the ribs are fall-off-the-bone tender, skim and discard the fat and remove the ribs.
Pour the sauce left in the slow cooker into a large skillet over medium-high heat and simmer until it thickens, 4–8 minutes.
While this is happening, remove the bones from the ribs, and break the meat into small chunks (a little bit bigger than pulled pork).
Add the meat into the sauce, then put it all back in the slow cooker on warm. The meat can hang out in the sauce on warm for an hour or so if you want to make it ahead for a party or tailgate.
Serve on a warmed flour tortilla with Asian slaw, cilantro and your favorite hot sauce.
For the Asian Slaw: Combine ginger, vinegar, soy sauce, sugar, lime juice and sesame oil in a blender or food processor. Toss with the rest of the ingredients. Looking to save time? Grab a bag of organic slaw mix with cabbage and carrots. We’re not judging.