Asian Short Ribs from Summerland Resort & Spa’s Chris Walker

by Suzanne Heron.

In a 6-qt slow cooker, combine 1/2 cup soy sauce, 1/3 cup brown sugar, 1/4 cup rice vinegar, 2 cloves garlic (peeled & smashed), 1 Tbsp fresh grated ginger & 1/2 tsp crushed red pepper. Add 8 beef short ribs (about 4 lbs) and 4 carrots, peeled & halved, in a single layer. Top with 1 small green cabbage (about 1 lb), quartered. Cook, covered, on high for 5-6 hours or on low for 7-8 hours, until the meat pulls away from the bone. Transfer the cabbage, short ribs & carrots to plates. Skim the fat and discard. Turn cooker to high. Whisk together 2 Tbsp cornstarch into 1 Tbsp water and mix into the cooking liquid until thickened. Stir in 1 Tbsp sesame oil. Spoon the sauce over short ribs and veg, and sprinkle with 4 finely chopped scallions.

Summerland Waterfront Resort & Spa, 13011 Lakeshore Dr S, Summerland, 250-494-8180. This was the favourite recipe of Chris Walker, son of Summerland owners Ellen & Tom, who was claimed by cancer at age 29. The Giant’s Head Grind Race next month will raise funds for diagnostics & research in his memory.