Slow Cooker Korean Ribs Recipe

by katerina on January 9, 2008

We had the most civilized weeknight meal on monday. Of course in our house it doesn’t take much to make it civilized. First of all dinner must occur before 8 and not in the 10pm region because of a culinary miscalculation. Secondly the meal should be fully balanced – or at least contain healthy portions of protein and vegetables. Lastly the television is off and we sit at the table (or the kitchen island, since we have no table) to eat.

Slow Cooker Korean Ribs Recipe

We were so successful on Monday night that not only was dinner served within 20 minutes of me getting home (7:30)but that we had wine and dessert! For this, I thank not only my slow cooker but the slow cooker cookbook from which I am starting to learn ratios and techniques on how to use it. I foresee many more comforting stewy meals, it is so exciting knowing that you have good meal waiting for you at home.

Print Recipe

Korean Style Ribs

(serves 4)
Adapted from The Gourmet Slow Cooker: Volume II

3 pounds pork or beef ribs, trimmed of excess fat and portioned
1/2 cup soy sauce
1 cup orange juice
2 tablespoons rice vinegar
2 tablespoons ginger, grated
2 teaspoons hot chili flakes
3 cloves garlic, finely minced
2 tablespoons toasted sesame oil
2 tablespoons honey
3 tablespoons toasted sesame seeds, for garnish
2 scallions, thinly sliced for garnish
2 tablespoons corn starch, as needed.

The night before:

Place a large saute pan over medium heat add ribs and cook for 15-20 minutes until browned on all sides. Cool quickly and transfer to the fridge in a sealed container*.

In a Tupperware combine the soy sauce, juice, vinegar, ginger, garlic, chili, oil and honey and mix well. Refrigerate.

The next day:

Transfer ribs to slow cooker and pour sauce over top. Cook on low for 6-8 hours or until meat is very tender.

To serve arrange on a platter and pour sauce over top, garnish with scallion and sesame seeds.

If you have extra sauce, throw it in the fridge and use as the basis of stir fry sauce the next day. I marinated some chicken breast strips in a bit of this and a bit of chinese cooking wine, drained it and then tossed it in 1 part cornstarch, 1 part flour, 1 part sesame oil and 1 part peanut oil. Fry it up along with some veggies, add the sauce and a bit of water if necessary along with some noodles and poof fabulous stir fry. Toss with some cilantro, scallions, fresh ginger and toasted sesame seeds. A delicious way to stretch the leftovers.


Prep Time: 20 minutes | Cooking Time: 360 minutes | Total Time:380 minutes
Calories(approximate per serving): 700



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