CrockPot Korean Ribs |
| Name: |
Keri Scott |
| Base: |
Little Rock Air Force Base |
| Recipe: |
Crock Pot Korean Style Ribs
INGREDIENTS:
1/2 cup soy sauce ;
1/3 cup packed light brown sugar ;
2 tablespoons sesame oil ;
2 tablespoons rice vinegar ;
2 tablespoons minced fresh ginger (I used a dash of ground ginger) ;
4 cloves of crushed garlic ;
1/2 teaspoon red pepper flakes ;
4-5 pounds pork short ribs ;
3 tablespoons cornstarch ;
3 tablespoons cold water ;
4 cups cooked rice (for serving) ;
DIRECTIONS:
1. Mix together the soy sauce, sugar, oil, vinegar, ginger, crushed garlic, and red pepper in a small bowl. Place ribs in a 5-quarter slow cooker and pour the sauce over it. Cover and cook on high for 6 hours or on low for 9 hours.
2. Transfer the ribs to a platter, and skim and discard excess fat from liquid. Place back into the crock pot (with the crock pot turned to âoffâ) to keep warm.
3. Place the liquid into a saucepan, combine cornstarch and water and add it to the liquid. Bring to a boil and cook for two minutes, stirring constantly, until thickened. Remove meat from ribs or serve on the bone, place them over rice and top with sauce, green onions and sesame seeds. Serves 4.
*I used some of my extra sauce to stir fry some vegetables really quickly to serve with the ribs.
** I doubled the sauce but did NOT double the oil or vinegar!!** |
| |
|
|
