Sticky Korean Slow Cooker Beef Ribs

This Slow Cooker Beef Ribs recipe is one of the best slow cooker recipes of all time! The thick, rich, sticky sauce is irresistible. Baby back ribs are super easy to do in the crock pot. Although this recipe takes 8 hours, the slow cooker does most of the work to make them fall off the bone good!

Author: It is a Keeper

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Servings: 4 Servings

Calories: 1,587 kcal per serving

Ingredients

4 pounds - Baby back ribs
½ cup - Brown sugar
1 tbsp - Paprika
2 teaspoons - Chili powder
2 tablespoons - Garlic powder
1 tsp - Ground ginger
½ 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
⅓ cup - Balsamic vinegar
⅓ cup - Rice wine vinegar
⅔ cup - Low-sodium soy sauce
⅔ cup - Honey
1 tsp - Gochujang, Korean chili paste
1 tbsp - Cornstarch
1 tbsp - Water

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.

Nutrition