Super Easy Asian-Flavor Short Ribs

Mince scallion whites.

Stir together water, hoisin sauce, scallion whites, and sriracha sauce in slow cooker.

Trim large areas of fat from ribs and nestle into the slow cooker in a single layer.

For bone-in ribs, put bone side down.

Cover and cook until beef is falls apart easily when prodded with a fork.

If possible, turn beef over once during cooking.

Turn off slow cooker and pour sauce into a small bowl.

Let sauce settle for 5 minutes, then skim off excess fat.

Slice scallion greens.

Transfer ribs to a serving dish, pour sauce over, and sprinkle with scallion greens before serving.