Ingredients
3 pounds boneless beef short ribs, cut into 1-1/2-inch pieces1/4 cup olive oil2/3 cup thawed pineapple juice concentrate2/3 cup reduced-sodium soy sauce1/2 cup water1/3 cup rum1/3 cup honey2 tablespoons minced fresh gingerroot6 garlic cloves, minced2 teaspoons pepper1 teaspoon ground allspice1/2 teaspoon salt2 large sweet red peppers, chopped2 cups cubed fresh pineapple2 cups cubed peeled mango6 green onions, cut into 1-inch pieces2 tablespoons cornstarch2 tablespoons cold waterLettuce leaves
Preparation
In a large skillet, brown ribs in oil in batches on all sides. Transfer to a 4-qt. slow cooker.
Add the pineapple juice concentrate, soy sauce, water, rum, honey, ginger, garlic, pepper, allspice and salt to the skillet. Bring to a boil; reduce heat and simmer for 5 minutes. Pour over ribs.
Cover and cook on low for 5-6 hours or until meat is tender. Stir in red peppers. Top with the pineapple, mango and onions (do not stir). Cover and cook 30 minutes longer or until heated through.
Remove beef mixture to a large bowl; keep warm. Transfer cooking juices to a small saucepan. Combine cornstarch and cold water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve beef mixture on lettuce; drizzle with sauce.
