1medium headbok choyroughly sliced about 1 inch thick
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In a medium size bowl mix together soy sauce, sugar, onion, broth, and garlic sauce (or minced garlic).
Place short ribs in crockpot.
Pour sacuce over ribs and cover with lid.
Cook on high for 5 hours or low for 8 hours.
Trim the end of bok choy and discard
Gather all stalks together and slice about 1 - 2 inches thick. Chop enite stock and leaves.
Place in strainer and rinse, making sure to remove any dirt.
Place in large pot and cover with lid and leave until ready to cook, about 20 minutes before ribs are done.
Using a ladle remove 3-4 spoon fulls of broth from slow cooker and pour over bok choy.
Place pot on stove and cover with a lid. Heat to medium/high heat and bring broth to a low boil. Cook for 6-8 minutes making sure to stir a few times in between so that it cooks evenly. Cook until tender but do not overcook. Turn off heat and serve.
Serve short ribs with rice and bok choy. Make sure to spoon juice over meat and bok choy. Enjoy!
About halfway through make sure to spoon juice over ribs, and turn them over if necessary, so that they cook evenly. Remember to use substitutions if needed so that the recipe is customized to your specific dietary needs. Depending on where you are on your journey with IC you may or may not be able to tolerate the onion or chili garlic sauce, so either omit or use suggested substitutions depending on what you can tolerate. I promise this recipe is delicious and healthy!