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Korean Style Short Ribs (Crock Pot)

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Ingredients

    • 1/2 cup low sodium soy sauce
    • 1/2 cup packed light brown sugar
    • 2 tablespoons sesame oil
    • 2 tablespoons rice vinegar
    • 2 tablespoons minced fresh ginger
    • 4 garlic cloves, crushed
    • 1/2 teaspoon red pepper flakes
    • 5 lbs beef short ribs or 5 lbs pork ribs
    • 3 tablespoons cornstarch
    • 1 1/2 cups shredded carrots
    • 3 scallions, trimmed and thinly sliced
    • 1 tablespoon sesame seeds
    • 3 cups cooked white rice

Directions

  1. Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
  2. Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
  3. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
  4. Serve over cooked rice.

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