This slow cooker Korean Short Ribs dish is pretty much a dump-it-in-and-forget-about-it kind of dish. I simplified and Paleoized the recipe by subbing out the soy sauce with coconut aminos, the rice wine vinegar with coconut vinegar, and leaving out the tapioca. That being said, when I do have the time I will char the short ribs under the broiler before throwing them in the Crock Pot. Wanna make this comforting dish faster in an Instant Pot?
Asian-Inspired Instant Pot Ribs - White Coat Pink Apron
Chinese spare ribs (slow cooker)
And you should really try this ASAP. I used sliced galbi for this, but I recommend using blocks instead like I did here and here. Live and learn, right? Instructions: Combine garlic, green onions, ginger, brown sugar, soy sauce, sesame oil, vinegar, sake, red pepper and flakes in the slow cooker, and stir making sure sugar dissolves. Add ribs and cover thoroughly with mixture. Cover with lid, and cook on low for hours or on high for hours. Plate and garnish with toasted sesame seeds and more green onions.
Asian-Inspired Instant Pot Ribs
These Korean ribs are rich and tender. The crock-pot makes this dinner a snap. Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest. Take Note We will not respond to member emails.
Sometimes, when you do freelance work or guest blog posts, people ask you for a headshot. I usually send along vacation photos or some photo from a party. I am a human woman and I feel insecure half of the time, okay? I like to be the photographer, not the one being photographed. However, I asked Kramer over the weekend to just take a few quick shots of me in the kitchen and he obliged, although he is as nervous a photographer as I am a photographee…is that a word?