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    You are in: Home / Recipes / Korean Style Short Ribs (Crock Pot) Recipe
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    Korean Style Short Ribs (Crock Pot)

    Korean Style Short Ribs (Crock Pot). Photo by Chef #743457

    1/4 Photos of Korean Style Short Ribs (Crock Pot)

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    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 5 mins

    5 mins

    6 hrs

    barefootmommawv's Note:

    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 I 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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
    2. 2
      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. 3
      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. 4
      Serve over cooked rice.

    Ratings & Reviews:

    • on October 04, 2012

      55

      These rocked! I used pork spare ribs (the butcher cut them horizontally for me) and cut the meat back to 2 1/2 lbs but left the full amount of sauce. It was only just enough so next time I would basically triple the sauce amounts if I wanted to have it over rice.
      Definitely a keeper in this house!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 06, 2009

      55

      Wonderful, but heavy! next time I will trim more fat off of the ribs. We didn't have fresh ginger so I used ground ginger seasoning. The sauce is SUPERB!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 14, 2014

      55

      This was very quick, easy to prepare, and delicious. I didn't have enough carrots (just 2 small ones) so I served them alongside in a stir fry of celery, carrots, garlic, and sesame oil. I started the crock pot on high, but the ribs were starting to look like they were going to burn, so I turned them on low about 4 hours in. They were fall-apart done by 5 hours, so you need to be aware that your crock pot's heat may vary from the 6 hours called for in the recipe. At the end, I turned the pot back on high, took the ribs out, and added the cornstarch slurry. There was plenty of heat to thicken the sauce, so there was no extra dirty pot to wash. I highly recommend this dish, and thoroughly discourage you try it with full-sodium soy sauce. The low-sodium provided more than enough salty flavor. (Hubby just said, "those ribs were good!" (He only comments on exceptionally good dishes.) So try this one - you won't be sorry.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (22)

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    Nutritional Facts for Korean Style Short Ribs (Crock Pot)

    Serving Size: 1 (566 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1752.9
     
    Calories from Fat 1283
    73%
    Total Fat 142.5 g
    219%
    Saturated Fat 60.4 g
    302%
    Cholesterol 287.2 mg
    95%
    Sodium 923.0 mg
    38%
    Total Carbohydrate 55.1 g
    18%
    Dietary Fiber 1.8 g
    7%
    Sugars 19.9 g
    79%
    Protein 58.6 g
    117%

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