Judy's Teriyaki Short Ribs

The short ribs reminded me of a steak bowl from Samurai Sam's. Maybe it was because I served it with rice and zucchini like they do at the restuarant. Or maybe it was because of the substitutions and modifications I made. I ran out of teriyaki sauce so it was on my Costco list of things to buy. For those that don't know, Torrance is like Hawaii on the mainland, so I was surprised that didn't have any teriyaki sauce (although they do have kikoman soy sauce by the gallons). Instead (because I was too lazy to make another stop at another grocery story), I bought Mr. Yoshida's Marinade and Cooking Sauce. I figured it would be similar to teriyaki sauce, you know tomato-tomato, potato-potato, Mr. Yoshida-teriyaki. Well ok, maybe not.


Anyways, since I used this marinade, I only used 1/4 a cup of hoisin sauce for fear it may be too sweet. Like Kathleen, I also used boneless short ribs because that's all they had at Costco. While it was cooking, it smelled dee-lish and I hoped it would taste as good as it smelled. Although I set the slow cooker to 8 hours, I stopped it at around 5 and a half hours. It was cooked and I didn't want overcooked, dry meat. I did not bother to make the sauce or use scallions. If I'm cooking a crockpot meal, then that's it for me!

The verdict: the meat was a tad bit too sweet for my liking, but paired with steamed zucchini and red bell peppers, it was almost perfect. Next time, I would use Mr. Yoshida's sauce exclusively with the other ingredients and omit the hoisin sauce. I might also use 3/4 of Mr. Yoshida's sauce and 3/4 beef broth. It is a definite cook again recipe. And the Mister, he enjoyed it as well, no complaints!