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Sticky Korean Slow Cooker Beef Ribs
Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course:
Main Dish
Cuisine:
Asian
Servings:
4
servings
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.
Notes
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.