Wednesday, June 4, 2008

Crockpot Korean Ribs

Crockpot Korean Ribs

1/2 cup soy sauce

1/2 cup brown sugar

1 T. sesame oil

2 T. rice vinegar

1 tsp dried ginger or 1 T fresh

4 garlic cloves, minced

1/2 tsp. red pepper flakes

1 package short ribs (3-5 lbs)

Put ribs in crock. Mix all other ingredients together and pour on top. Cook on high for 5 hours or low for 8. If you are home, go ahead and baste them every hour or two. If you want sauce to go over the ribs and some rice, then pull ribs out, skim the fat off of the sauce, add a little cornstarch/water mixture and boil for 2 minutes until thickened.

I loved was tangy, sweet and a little spicy.


LouAnne said...

Are those short ribs? They look like baby backs. I always assume short ribs are the big beefy ones. I bet this would be good on those too! Thanks for sharing with the world. :-)

Deanna S. said...

Oh, I am SO not the rib expert so you are probably right there. I believe the package said pork back ribs, but they were cut into those short pieces (which fit nicely into the crock pot and the reason I bought them).

They were yummy, but I could tell that this is an unhealthy cut of meat....a little too greasy for me!

LouAnne said...

Hmmm - yes, nothing like pork fat to make things taste yummy! You could steam the ribs first to render the fat, then put the glaze on them and pop them in the oven. But that defeats the purpose of crockpot ease, huh? :-)