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Slow Cooker Korean Ribs

Slow Cooker Korean Short Ribs

Prep Time 20 minutes
Cook Time 3 hours
Servings 4
Dinner
Korean
Keyword korean short ribs

Ingredients
  

  • 2 ½ lbs flank-style beef short ribs
  • ½ onion thinly sliced

For Sauce

  • cup soy sauce
  • ¼ cup honey or maple syrup
  • 2 tbsp finely-grated fresh ginger
  • 6 large cloves garlic minced
  • ½ tsp black pepper

For thickening the sauce

  • 1 tbsp cornstarch
  • ¼ cup water

For serving

  • toasted sesame seeds, minced chives or green onions as desired

Instructions
 

  • Pour all ingredients for the sauce into a 3-quart or larger Crockpot™ Slow Cooker; stir to combine. Add ribs and sliced onions. Toss to coat evenly.
  • Cook ribs on high setting for 3-4 hours*, stirring once halfway through for even coating in the sauce.
  • Remove ribs to a plate while you finish the sauce. First, use a ladle or a spouted measuring cup to remove the excess fat from the surface of the sauce (the ribs release a lot).
  • In a small bowl, whisk cornstarch into cold water until smooth. Pour this cornstarch mixture into the sauce.Remove the stoneware cooking dish from the Crockpot™ base and microwave the sauce for 1 1/2 -3 minutes, stopping to whisk every 30 seconds, until the sauce is thick and glossy.
  • Toss ribs with the sauce and serve topped with green onion and/or sesame seeds, if desired.

Notes

*At 4 hours, the ribs will be completely falling off the bone, and can be served to top rice bowls. At 3 hours they will be less buttery tender but should maintain their rib shape for serving.
Keyword korean short ribs