Slow-Cooker Korean Red Short Ribs
Spicin' and Dicin'
Flavoring your world - one spice blend at a time.
Total Time: 6 hours
Servings: 4
INGREDIENTS
2 lbs bone-in chuck short ribs
1/3 cup scallions, diced
1/3 cup bok choy, diced
1/4 cup lite sodium soy sauce
1/4 cup salt-free rice wine vinegar
1/4 cup sweet bbq sauce
1/4 cup sweet thai chili sauce
1/4 cup teriyaki sauce
1/4 cup water
2 Tbsp corn starch
2 Tbsp hoisin sauce
2 Tbsp light brown sugar
1 Tbsp Korean Red
1 Tbsp dark soy sauce
1 Tbsp garlic, minced
1 tsp Doenjang, soybean paste
1 tsp gochujang, pepper paste
1 tsp sesame oil
PREPARATION
1) Place short ribs in slow cooker.
2) In a medium mixing bowl, combine all other ingredients EXCEPT cornstarch and water. Pour liquid over short ribs in slow cooker.
3) Cover and cook on high for 5 1/2 - 6 hours, until meat falls off the bone and shreds easily with a fork.
4) Scoop meat onto a platter and set aside. Transfer the cooking liquid from slow cooker into a small saucepan. Place on stove. Heat to med-hi.
5) In a small mixing bowl, whisk together cornstarch and water. Pour into liquid on stove. Stir. Turn off heat. If sauce thickens too much, stir in more water in 1-Tbsp increments until desired consistency.
6) Spoon sauce over meat. Serve over rice or potatoes. Garnish with extra scallions (optional).
Featured Spice Blend
Have a recipe you’d like to share?
We’d love to feature your recipe on our website! We’ll even give you a free 1oz sample bag of any spice blend per recipe we post (limit 3).
Simply fill out the form below and we will contact you via email with further instructions.
Delicious, moist, loaf cake with a sugary vanilla topping. You won’t even notice it’s packed full of veggies!