Slow Cooker Sticky Korean Ribs
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
- 1 tablespoon fresh ginger - grated
- 2 teaspoons ground black pepper
- 1 teaspoon onion powder
- 6 cloves garlic - minced
- 2 tablespoons sweet chili sauce
- 1/3 cup balsamic vinegar
- 1/3 cup rice wine vinegar
- 2/3 cups low-sodium soy sauce
- 2/3 cups honey
- 1 teaspoon gochujang - Korean chili paste
- 1 tablespoon cornstarch
- 1 tablespoon water
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.
Copyright 2018 It Is a Keeper (www.itisakeeper.com). All rights reserved.
- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.