Who said you needed a grill for delicious summertime ribs? This recipe takes advantage the classic slow cooker to marry spicy Asian flavors, rich beef short ribs and sweet peaches for an amazing make-in-advance treat!

Serves: 6-8

Ready in: 9 hours

Ingredients:

• 3 ½  lbs bone-in beef short ribs (or2 lbs boneless short ribs)
• ¼ cup flour
• 1 tablespoon kosher salt
• 1 tablespoon ground black pepper
• 4 tablespoons vegetable oil
• ¼ cup minced ginger
• 3 teaspoons minced garlic
• 4 peaches, pitted and roughly chopped
• 1 bunch of scallions
• 1 cup beef broth
• 1 cup hoisin sauce
• ¼ cup soy sauce
• 2 tablespoons chili paste
  

Instructions:

1. Mix together the flour, salt and pepper. Coat the short ribs with the seasoned flour, brushing off any excess. Heat a large skillet over medium heat, and oil the pan. Working with a few at a time, brown the short ribs on all sides. Transfer to slow-cooker.
2. Working in the same pan over medium heat, add the garlic, ginger, chopped peaches, and stir. Reserve the green tops of the scallions for garnishing, and roughly chop the white portions, discarding the bottom roots.
   
3. Add beef broth, hoisin sauce, soy sauce and chili paste to the pan. Bring to a boil, then pour over the short ribs in the slow cooker. 
   
4. Cover the short ribs and cook on low for 8-9 hours and serve with steamed sticky rice. Before serving, mince the reserved green tops of the scallions and sprinkle over portions of short ribs.