In a slow-cooker, combine short ribs, soy sauce, garlic, cinnamon, star anise, ginger, sugar, stock, water, vinegar, crushed chilli flakes and 2 tablespoon orange juice. Ensure the cooker is deep enough to allow the ribs to be submerged.
Cover with the lid and cook on low for 6-8 hours, or until the beef is tender.
Remove the ribs from the liquid, set aside covered.
Strain the fat from the cooking liquid and discard. Place remaining liquid in a medium saucepan with the hoisin sauce. Stir to combine and bring to a boil, then reduce to a simmer until there is only around 1 ¼ cups remaining.
Meanwhile, place the ribs back into the slow cooker, set to low. Strain the liquid through a fine sieve, discarding any solids. Stir in remaining orange juice.
Return the reduced liquid to the slow cooker and turn the ribs to coat the meat. Cook on high for 10 minutes or until the ribs are warm. Serve with steamed rice and coriander.
Try beef chuck or brisket in place in place of the short ribs for a boneless option.
Try turning the slow-cooker up to high for a quicker cook time.