3 1/2 pounds beef short ribs, cut into
4 oz portions
1/4 cup flour
1 T. oil

3/4 cup reduced sodium soy sauce
3 T. rice wine vinegar
2 cloves garlic, peeled & smashed
1 T. fresh ginger, minced
1 stalk lemongrass, the tough outside removed, cut into thin slices
1/4 cup brown sugar
1 cup water
1/4 cup fresh orange juice
1/4 cup Hoisin sauce

2 tsp corn starch

Season ribs with salt & pepper. Dredge in flour, shaking off excess. In a frying pan, brown the ribs in oil over medium high heat. Transfer browned ribs into your slow cooker.  Combine the soy sauce, vinegar, garlic, lemongrass (if using), ginger, brown sugar, water, orange juice and Hoisin sauce and pour over ribs. Set slow cooker to low and cook for 10 hours on low or on high for 6 hours.  When done, transfer ribs to a platter and keep warm. Drain fat off the cooking liquid.  Place the remaining cooking liquid in a pot. Whisk in corn starch and bring to a boil. Reduce heat and simmer until thickened and reduced. Brush over ribs and serve.