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Epicurious

Korean-Style Ribs

I first ate Korean ribs years ago in San Francisco’s Bay Area, where there are many fine Korean restaurants. Although Korean ribs are usually barbecued, this slow-cooked version is a good approximation of the real deal, and the result is mouthwatering.

Cooks' Note

Suggested Beverage: A Korean or Japanese beer.

Recipe information

  • Yield

    serves 4

Ingredients

3 pounds pork or beef ribs, trimmed of excess fat
1/2 cup soy sauce
1 cup freshly squeezed orange or tangerine juice
2 tablespoons rice vinegar
1 tablespoon finely minced or grated fresh peeled ginger
3 cloves garlic, finely minced
2 tablespoons toasted sesame oil
2 tablespoons brown sugar or honey
3 tablespoons toasted sesame seeds, for garnish
2 green onions, green parts only, thinly sliced, for garnish

Preparation

  1. Step 1

    Place a large sauté pan over medium-high heat. Add the ribs and cook, turning, for 15 to 20 minutes, until browned on all sides. Transfer the ribs to the slow cooker.

    Step 2

    In a bowl, combine the soy sauce, orange juice, vinegar, ginger, garlic, sesame oil, and brown sugar and mix well. Pour the sauce over the ribs. Cover and cook on low for 6 to 8 hours, until the meat is very tender.

    Step 3

    To serve, arrange the ribs on plates or a serving platter and spoon the sauce on top. Garnish with the sesame seeds and green onions and serve at once.

The Gourmet Slow Cooker: Volume II
TagsRibsKoreanEast AsianAsianBeef RibBeefMeatPork RibPorkOrangeCitrusFruitMainDinnerDairy FreeEasyMake AheadWeeknight MealsBraiseSlow CookerInstant PotCookbooks
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