@406bbq: Crockpot Beef Adobo 🥩🔥 Crockpot Series Episode 3: Beef Adobo. This is my crockpot series, where I help you make easy recipes so good you might find a spouse or impress the one you got. This beef adobo is packed with flavor but incredibly easy to make. The short ribs cook low and slow in a sweet, savory and tangy adobo sauce until tender, then get one final blast of heat for those sticky, caramelized edges. 🔥 Ingredients: 3 lb flanken-cut short ribs 1–1½ tsp SPG seasoning 1 medium onion, sliced ½ cup shoyu ⅓ cup cane vinegar or apple cider vinegar ⅓ cup brown sugar ¼ cup water 2 Tbsp oyster sauce 1 Tbsp sesame oil 2 Tbsp minced garlic 1 tsp lightly crushed black peppercorns 1 tsp ground black pepper 3 bay leaves For the slurry: 1 Tbsp cornstarch 2 Tbsp cold water Garnish: Crispy garlic Sliced green onions Instructions: 1. Rinse the short ribs if needed, then pat them completely dry. Optional: Season lightly with SPG. 2. Sear the ribs in a hot skillet for 1–2 minutes per side, just until browned. 3. Arrange the ribs in the crockpot then top with the sliced onions. 4. Mix the shoyu, vinegar, brown sugar, water, oyster sauce, sesame oil, garlic, peppercorns and ground pepper. Pour it over the ribs and add the bay leaves. 5. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until tender. Flanken ribs are thin, so check them early to keep them from completely falling apart. 6. Transfer the ribs to a sheet pan. Skim the excess fat from the cooking liquid, then simmer the liquid in a saucepan for 5–10 minutes. 7. Mix the cornstarch and cold water, then whisk the slurry into the simmering sauce until glossy and lightly thickened. 8. Spoon the sauce over the ribs. 9. Serve over rice and finish with crispy garlic and sliced green onions. 🤤 It’s flavorful, tender and so easy—the crock pot did the work, but we’re taking all the credit 🙌 #mealprepideas #adobo #hawaiitiktok #crockpot #EasyRecipe

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Thursday 10 September 2026 00:04:27 GMT