How to Make Slow Cooker Filipino Beef Short Ribs Adobo

• Allow 3 pounds of bone-in short ribs to rest at room temperature for 30 minutes. Generously season them with kosher salt and freshly cracked black pepper, enhancing their natural flavor.
• In a large pot, heat 2 tablespoons of avocado oil over medium-high heat. Sear the seasoned ribs for 10-15 minutes, turning occasionally until they develop a rich brown color. Remove and set aside.
• In the same pot, add the sliced medium yellow onion and minced garlic. Sauté for about 4 minutes until they become fragrant and soft, creating a delightful base for the sauce.
• Stir in the soy sauce, brown sugar, black peppercorns, and bay leaves, mixing well to combine.
• Pour in the vinegar without stirring. Cover the pot and bring the mixture to a boil.
• Return the seared ribs to the pot, add 1 cup of water, and cover. Transfer all contents to your slow cooker, setting it to low heat.
• Let the ribs slow cook for 6-8 hours.
• Once done, scoop out the ribs and the sauce, discarding the bay leaves. Enjoy the meal hot with jasmine rice or garlic fried rice.