Spicy Soy Glazed Short Ribs (Slow Cooker) - cooking recipe

Ingredients

3 1/2 lbs beef short ribs
1/2 cup water
2 bunches scallions, thinly sliced diagonally
1 garlic clove, minced
1 inch fresh ginger, peeled and minced
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup molasses
1/4 cup brown sugar
1/4 cup chili-garlic sauce
1/4 cup hoisin sauce (or plum sauce)
2 limes, juice of
1 tablespoon toasted sesame oil
1 teaspoon cayenne pepper
1/2 teaspoon fresh ground black pepper
2 tablespoons sesame seeds

Preparation

Trim excess fat off ribs.
In a heavy skillet over medium-high heat, brown the ribs on all sides in batches. Transfer browned ribs to an oval slow cooker (for a better fit, but round may be used).
Deglaze the skillet with 1/2 cup water and pour the resulting liquid over the ribs.
In a medium bowl combine half of the scallions and all remaining ingredients except the sesame seeds. Stir until the sugar is dissolved, pour over the ribs.
Cook on the low setting 6 hours or until the meat is tender (some will fall from the bone).
Toast the sesame seeds in a small skillet until lightly browned. Transfer to a bowl to cool and set aside.
Serve the ribs with some of the sauce, sprinkle with the sesame seeds and remaining scallions.