Name: Sticky Korean Slow Cooker Beef Ribs
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4 Servings
Cuisine: Asian
Ingredients: 4 pounds Baby back ribs; 0.5 cup Brown sugar; 1 tbsp Paprika; 2 teaspoons Chili powder; 2 tablespoons Garlic powder; 1 tsp Ground ginger; 0.5 tsp Ground black pepper; 1 tbsp Salt; 1 tbsp Ginger; 2 teaspoons Ground black pepper; 1 tsp Onion powder; 6 cloves Garlic; 2 tablespoons Sweet chili sauce; 0.333 cup Balsamic vinegar; 0.333 cup Rice wine vinegar; 0.667 cup Low-sodium soy sauce; 0.667 cup Honey; 1 tsp Gochujang, Korean chili paste; 1 tbsp Cornstarch; 1 tbsp Water

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Sticky Korean Slow Cooker Beef Ribs

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Ingredients

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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.

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Tips & Tricks (5)

Gochujang Layering 🌶️
Bloom the gochujang in a small amount of hot oil before adding to the slow cooker to intensify its complex flavor profile and reduce raw heat.
Rib Membrane Removal 🔪
Always remove the tough silver membrane from the back of the ribs before seasoning to ensure maximum tenderness and sauce penetration.
Sauce Reduction Magic 🍯
After slow cooking, transfer the sauce to a saucepan and reduce it on the stovetop for 10-15 minutes to create an ultra-thick, glossy coating for the ribs.
Vinegar Balance 🥄
Combine rice wine vinegar and balsamic vinegar to create a more complex and balanced acidic background that complements the sweet and spicy elements.
Resting Technique 🕰️
Let the ribs rest for 15-20 minutes after cooking, tented with foil, to allow the meat fibers to relax and reabsorb their juices for maximum tenderness.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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