To prepare this recipe in a slow cooker, combine mirin, sweet chili garlic sauce, agave nectar, brown sugar and ginger in 4-1/2 to 5-1/2 quart slow cooker, stirring until sugar dissolves. Place beef ribs in slow cooker. Cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours, or until beef is fork tender. (No stirring is necessary during cooking.) Remove beef; keep warm. Skim fat from cooking liquid. Transfer cooking liquid to a large saucepan and bring to a boil; reduce heat and simmer 12 to 15 minutes or until sauce is reduced by half. Stir in lime juice and soy sauce. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally. Serve ribs with rice and remaining sauce, if desired.
Recipe can be made in a 6-quart electric pressure cooker. Place beef ribs in pressure cooker. Add 1/2 cup water. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 60 minutes on pressure cooker timer. Meanwhile, combine mirin, chili garlic sauce, agave nectar, brown sugar, ginger, lime juice and soy sauce in large saucepan. Simmer 20 minutes. Use quick release to release pressure; carefully remove lid. Return beef to cooking liquid; cook 1 to 2 minutes or until heated through, stirring occasionally. Serve ribs with rice and remaining sauce, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer's instructions.)