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Lightly spray inside of slow cooker with vegetable
oil spray. Combine broth, hoisin, scallion whites,
chili-garlic sauce, and tapioca in prepared slow
cooker. Trim fat from top and bottom of short ribs,
season with salt and pepper, and nestle into slow
cooker. Cover and cook until beef is tender, 8 to 9
hours on low or 5 to 6 hours on high.
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Transfer short ribs to serving dish, tent with
aluminum foil, and let rest for 5 minutes. Using
large spoon, skim excess fat from surface of sauce.
Pour sauce over short ribs and sprinkle with
scallion greens. Serve.
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