Using a slow cooker makes these tender, aromatic beef ribs an easy meal to come home to. Ask our butchers to cut the ribs into 3- to 4-inch pieces for this recipe. Serve with brown rice, shredded red cabbage and steamed spinach.
Special Diets:
Ingredients
Method
Sprinkle ribs with salt. Heat oil in a large skillet over medium-high heat.
Add ribs and cook, turning occasionally, until browned on all sides, about 10 minutes.
Transfer ribs to a 7-quart slow cooker.
In a small bowl, whisk together soy sauce, brown sugar, gochujang, vinegar, ginger, half of the serrano, garlic and 1 cup water, then pour over ribs.
over and cook on low until ribs are very tender, about 8 hours.
Transfer ribs to a platter and cover with foil (you can serve them with or without the bones).
Pour liquid from slow cooker to a glass measuring cup and let sit until fat rises to the top, 2 to 3 minutes, then discard fat.
Pour sauce over ribs and garnish with scallions, cilantro, sesame seeds and remaining serrano.
Nutritional Info
Serving Size
Calories
870
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.