Korean Barbecue Short Ribs

I like ribs. But usually only baby back pork ribs. Nice, uniform slabs of 13 ribs waiting for a sweet and spicy rub and a slow roasting in the oven. Finish them off on a hot grill with some Sweet Baby Ray's barbecue sauce, and I'm happy. All those other overly meaty and fatty, prehistoric looking ribs at the meat market counter look intimidating.

For those who are faithful readers of my blog, you know I am not a huge fan of my crock pot. It's great for making pulled pork and keeping sausage and meatballs warm for a Super Bowl party. But, I have never found a recipe that was fantastic. They were all pretty good, but nothing that knocked my socks off. Then I came across the blog of Stefanie who is vowing to cook in her crock pot every day for an entire year. I thought she must have a few stellar crockpotting recipes for me to try.

Korean Barbecue Short Ribs was the first recipe that caught my eye on her blog. It met the criteria for a good meal in my house. Beef. Check. Asian-inspired. Check. Some spicy jalapenos in the recipe (for The Husband). Check. Easy to prepare. Check. Ok. I'll give it a try. I browned up about 8 beef short ribs on my grill pan, threw them in the crock pot, poured in 1 cup of soy sauce, 1 cup of brown sugar, and 6 big jalapenos and set it low for 6 hours. A friend of No Thank You Boy who was over for the day commented that it really looked good even before it had started cooking.

Here are the ribs before their 6-hour slow cook.

We left the crock pot to do what is does best and headed for an afternoon at the pool. We returned to a wonderful aroma in our house. "Man that smells good," said My Middle One. "When is it ready?"

"Only 2 more hours to go," I informed her.

When 7 p.m. finally rolled around, these ribs did not disappoint. Superb flavor. Lacquer-colored beef falling off the bones. And everyone commented on how much they enjoyed them. I served the ribs with jasmine rice and steamed green beans. Dinner was a success.

With school starting up and all the running around it involves, get out the crock pot and make some ribs tonight.

Korean Barbecue Short Ribs

serves 3 - 4

10 beef short ribs
olive oil
1 cup soy sauce
1 cup brown sugar
6 jalapeno peppers, whole

Heat a grill pan to high. Drizzle ribs with olive oil and brown on all sides in hot grill pan. Remove ribs from pan and place in crock pot. Add soy sauce, brown sugar, and jalapeno peppers. Set to low and cook for 6 hours.

Remove from crock pot and enjoy! Make sure to drizzle the ribs with the sauce.


Anonymous said...

That looks delicious! I have some short ribs I need to make, but don't want them to end up tasting like a pot roast. Were these very sweet?

amycaseycooks said...

katie - they had a teriyaki kind of flavor. Not too sweet, and the meat had tons of flavor.

The Cutting Edge of Ordinary said...

They look great. I would have to double the recipe with my crew. Would you double the soy and br. sugar for that?? I'm thining 2 cups of soy is a lot! I'm going to have to try these.

Stephanie ODea said...

yay! I'm so glad that you liked them---these were one of my favorite meals so far this year. I can't wait to make them again.

Jersey Girl Cooks said...

I will definitely try these! Perfect for when school starts and nice simple ingredients.

Jenny said...

Now these look like some good ribs! I'm putting these on my shopping list this week!

kat said...

Now that its getting colder it might be time for me to pull the crock pot out & that recipe looks like a fantastic place to start!

Jennifer said...

I have alwyas wanted to make these! I shall this weekend, thanks!

amycaseycooks said...

lisa - no need to double the sauce ingredients. there will be plenty!

Dawn0fTime said...

Oooh! I'm bookmarking this to make next weekend! Loooove using the crockpot too. Thanks for sharing!

Anonymous said...

This is one of our favorite crockpot recipes! Add some sesame oil or toasted sesame seeds. It will taste heavenly, promise!

Anonymous said...

Wow, these are fantastic! I made them for my husband with brown jasmine rice and simply sauteed baby bok choy (w/a drizle of sesame oil on top) and we could have eaten seconds and thirds. We only used 6 short ribs (about 2lbs) and 3 had peppers on hand and it was amazing! These are now on our permanent rotation.

amycaseycooks said...

Smithko - So glad you liked the ribs. I need to make these again soon - so easy and full of flavor!

perchefkris said...

Ohmigosh Amy, we all went crazy over these in the Korean class! I am adding this recipe to my crockpot packet asap! YUM! :-)