Name: Slow Cooker Korean Barbecue Short Ribs
Yield: 4
Ingredients: 8 beef bone-in short ribs (about 3 – 3 ½ pounds); 1 cup reduced sodium soy sauce; 1 cup brown sugar; 6 1/4 inch slices of unpeeled ginger root; 6 whole garlic cloves; 6 jalapeno peppers (whole); 4 cups cooked rice; 4 cups steamed broccoli (snap peas or string beans)

Ingredients

Scale

8 beef bone-in short ribs (about 3 – 3 ½ pounds)
1 cup reduced sodium soy sauce
1 cup brown sugar
6 1/4 inch slices of unpeeled ginger root
6 whole garlic cloves
6 jalapeno peppers (whole)
4 cups cooked rice
4 cups steamed broccoli (snap peas or string beans)

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Instructions

Place short ribs in the slow cooker. Add soy sauce, brown sugar, ginger root slices, garlic cloves, and jalapeno peppers. Set to low and cook for 6 hours. If possible, flip the ribs over after 3 hours and baste with the sauce.
After the cooking time, remove the ribs from the slow cooker. Skim off any fat from the sauce and discard. Serve with rice and vegetables and drizzle with the sauce.

Notes

Recipe by Amy Casey