Slow-Cooker Asian Short Ribs

Slow-Cooker Asian Short Ribs

In a word, these Slow-Cooker Asian Short Ribs are superb. I absolutely love the sweet and tangy sauce, along with the fall-off-the-bone tender ribs. You, simply must try this easy to prepare and hearty dish. Your rib lovers, will thank you!

Slow-Cooker Asian Short Ribs

If you haven’t used your crock-pot, in some time, this meal will remind you of how easy and satisfying it is to make a slow-cooked supper. With minimal effort, you will wow your friends and family, with a comforting homemade meal. Just perfect, for a busy weeknight or weekend.

Sweet & Tangy Slow-Cooker Asian Short Ribs

Short Ribs are naturally tough, so they really are best cooked low and slow. No need to brown in sauté pan, first.

In under 10 minutes, you can prep as well as add all the ingredients, into your crock-pot. If you do this in the morning, then just set the temperature for low and cook for 8 hours.

As an added bonus, your kitchen will smell amazing, all day.

Once, the ribs are done cooking, you can leave them in your crock-pot, on the warm setting for up to two hours. I served them with sticky rice, but mashed potatoes would also be divine.

Ingredients (Serves 3-4):

6-8 short ribs

2 cups Baby Carrots

½ cup Soy Sauce

1 cup of Beef Stock

3 tbsp. Rice Vinegar

¼ cup Brown Sugar

3 cloves Garlic, minced

1 tbsp. Ginger, finely grated

1 tsp. Red Pepper flakes

2 tbsp. Corn Starch

4 tbsp. cold Water

Directions:

  1. Place short ribs and also the carrots, inside the slow cooker,
  2. In a bowl, stir together soy sauce, stock, rice vinegar, brown sugar, garlic, ginger, and crushed red pepper flakes, then pour over ribs and carrots.
  3. In a small bowl, mix corn starch, together with cold water and pour over all ingredients.
  4. Cook on Low, until ribs are cooked through, about 8 hours.

Before serving, you may want to skim any excess fat off the top. Then, taste and season with salt and pepper, if desired.

Slow-Cooker Asian Short Ribs over Sticky Rice
Slow-Cooker Asian Short Ribs over Sticky Rice

Moppina and Wooden Spoon Kitchen Talk

  • I didn’t add salt and pepper to the mixture while it is cooking, because of the salt content of the soy sauce and stock. However, you should taste it and season accordingly.
  • If you like it spicy, just simply add some more red pepper flakes.
  • Try my Butternut Squash Beef Stew for another delish, slow-cooked supper.
  • Visit with Moppina and Wooden Spoon on Facebook & Instagram.

Published by Moppina and Wooden Spoon

Lover of family, food, conversation❤️ & connections. Happiest cooking ❤️ feeding ❤️ nurturing others. Welcome to my kitchen ❤️

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