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).

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