This Slow Cooker Beef Ribs recipe is one of the best slow cooker recipes of all time! The thick, rich, sticky sauce is irresistible.
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About Slow Cooker Beef Short Ribs
Baby back ribs are super easy to do in the crock pot. Although this recipe takes 8 hours, the slow cooker does most of the work to make them fall off the bone good!
Why This Ribs in the Slow Cooker Recipe is a Keeper
We love these slow cooker short ribs so much because the sticky sauce is so good and it’s something different than regular old bbq sauce ribs.
- Easy Ingredients: You’ll have to run to the store for some ingredients but you’ll be happy you did.
- Family Friendly: Everyone in the family is going to fall in love with these Korean inspired ribs.
- Adaptable: This recipe is easy to adapt to your family’s dietary needs and liking.
If you’re looking for more Korean inspired recipes, try these Korean Pork Chops, Korean Sticky Wings and Korean Short Ribs
Ingredient Notes for Slow Cooker Short Ribs
- Fresh Ginger: Taking the time to grate fresh ginger really adds to the flavor of this meal.
- Gochujang: Gochujang is a Korean chili paste!
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for Crock Pot Beef Short Ribs in Homemade Barbecue Sauce
- Smoked Salt: Using smoked salt gives whatever you use it in a smoky flavor!
How to Make Baby Back Ribs in Crock Pot
This recipe takes some time but it’s well worth it! Making ribs if a wonderful dinner. You will love this recipe. Let us know if you used this recipe for slow cooked short ribs.
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These are the basic steps for making Sticky Korean Slow Cooker Beef Ribs. Refer to the full, printable recipe card below for detailed instructions.
STEP 1: Rub the Ribs on all sides
Mix together brown sugar, paprika, chili and garlic powder, ginger, and salt and pepper. Spread rub evenly over both sides of rib racks. Add the short ribs to the slow cooker cooker and stand ribs on their side and wrap around the sides of the slow cooker.
STEP 2: Sauce & Cook
Mix together sauce ingredients, leaving out the cornstarch, water and gochujang. Pour 1 cup of the sauce into the slow cooker. Cover and cook on low for 8 hours or until ribs are tender.
STEP 3: Make Sticky Sauce
Meanwhile, pour remaining sauce into a sauce pan; bring to a boil. Add gochujang to sauce pan.
STEP 4: Make Gravy
Mix together the cornstarch and water to make a slurry. Pour cornstarch mixture into the boiling sauce. Reduce heat to medium and simmer until sauce thickens. When ribs are done, preheat the broiler.
STEP 5: Broil
Once the beef ribs are tender, remove them from the slow cooker and place on a foiled lined baking sheet and broil until they start to sizzle. Brush on a thick layer of the sauce and broil again until sticky. Serve remaining on the side for dipping.
Recipe FAQs for Crockpot Beef Short Ribs
Expert Tips to Make This Easy Amazing Short Ribs Slow Cooker Recipe
- Make in Advance: Make the ingredients 24 hours in advance and have ready to go for when you want to make these beef short ribs. It is one of the best recipes and you will be so glad that you found this recipe.
- Other Meat: Go ahead and make the sauce and try it on other things such as chicken or pork. Try this recipe.
- Make spicier: To make it spicier try adding in more chili paste.
- Barbecue Sauce: If you end up not liking the Korean sticky sauce, go ahead an opt for your favorite bbq sauce for this great recipe.
- Red Wine to Deglaze the Pan: Add ½ cup red wine to deglaze. For even more flavor and creates a red wine sauce.
What to Serve with this Slow Cooker Beef Ribs Recipe
Sticky Korean Slow Cooker Beef Ribs
Ingredients
- 4 pounds Baby back ribs, 2 racks
Rub
- ½ cup Brown sugar
- 1 tablespoon Paprika
- 2 teaspoons Chili powder
- 2 tablespoons Garlic powder
- 1 teaspoon Ground ginger
- ½ teaspoon Ground black pepper
- 1 tablespoon Salt
Sauce
- 1 tablespoon Ginger, fresh, grated
- 2 teaspoons Ground black pepper
- 1 teaspoon Onion powder
- 6 cloves Garlic, minced
- 2 tablespoons Sweet chili sauce
- ⅓ cup Balsamic vinegar
- ⅓ cup Rice wine vinegar
- ⅔ cups Low-sodium soy sauce
- ⅔ cups Honey
- 1 teaspoon Gochujang, Korean chili paste
- 1 tablespoon Cornstarch
- 1 tablespoon Water
Instructions
- Mix together rub ingredients.
- Spread rub evenly over both sides of rib racks.
- Stand ribs on their side and wrap around the sides of the slow cooker.
- Mix together sauce ingredients, leaving out the cornstarch, water and gochujang.
- Pour 1 cup of of the sauce into the slow cooker.
- Cover and cook on low for 8 hours or until ribs are tender.
- Meanwhile, pour remaining sauce into a sauce pan; bring to a boil.
- Add gochujang to sauce pan.
- Mix together the cornstarch and water.
- Pour cornstarch mixture into the boiling sauce.
- Reduce heat to medium and simmer until sauce thickens.
- When ribs are done, preheat the broiler.
- Place ribs on a foiled lined baking sheet and broil until they start to sizzle.
- Brush on a thick layer of the sauce and broil again until sticky.
- Serve remaining on the side for dipping.
Expert Tips
- Make in Advance: Make the ingredients 24 hours in advance and have ready to go for when you want to make these beef short ribs.
- Other Meat: Go ahead and make the sauce and try it on other things such as chicken or pork.
- Make spicier: To make it spicier try adding in more chili paste.
- Barbecue Sauce: If you end up not liking the Korean sticky sauce, go ahead an opt for your favorite bbq sauce.