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Korean Style Short Ribs Crock Pot

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Ingredients

Adjust Servings:
1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes
5 lbs beef short ribs or 5 lbs pork ribs
3 tablespoons cornstarch
1 1/2 cups shredded carrots

Nutritional information

1753
Calories
1283 g
Calories From Fat
142.6 g
Total Fat
60.4 g
Saturated Fat
287.3 mg
Cholesterol
923.1 mg
Sodium
55.1 g
Carbs
1.9 g
Dietary Fiber
19.9 g
Sugars
58.7 g
Protein
566 g
Serving Size

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Korean Style Short Ribs Crock Pot

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    Cuisine:

    I'm always looking for new recipes to make in my crock pot. Here's another easy and tasty one. I finally got around to making this used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.

    • 385 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Korean Style Short Ribs Crock Pot, I’m always looking for new recipes to make in my crock pot. Here’s another easy and tasty one. I finally got around to making this used pork spare ribs. I cooked them longer till they were falling off the bone. The sauce has a very good flavor. My husband was pleasantly surprised at the flavor.I found this in Family Circle Magazine.


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    Steps

    1
    Done

    Blend Soy Sauce, Sugar, Oil, Vinegar, Ginger, Garlic and Red Pepper in Bowl.

    2
    Done

    Place Ribs in 5 Quart Slow Cooker, Add Sauce. Cover, Cook on High For 6 Hours or Low For 9 Hours, Until Meat Is Tender.

    3
    Done

    Transfer Ribs to a Platter. Skim and Discard Excess Fat from Liquid. Combine Cornstarch and 3 Tablespoons Water; Blend With Liquid in a Saucepan. Bring to a Boil Over High Heat and Cook For 2 Minutes, Stirring, Until Thickened. Stir in Carrots. Top Ribs With Sauce, Scallions and Sesame Seeds.

    4
    Done

    Serve Over Cooked Rice.

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    Clara Bailey

    Culinary historian exploring recipes and techniques from ancient civilizations.

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