recipe spotlight: slow cooker korean short ribs
- 6 pounds of bone-in English-style grass-fed short ribs (I prepared 7 ribs for 2 adults)
- Kosher salt
- Ground pepper
- 1 medium pear or Asian pear, peeled, cored, and chopped coarsely
- ½ cup coconut aminos
- 6 garlic cloves, peeled and roughly chopped
- 3 scallions, roughly chopped
- 1 hunk of ginger, about the size of your thumb, cut into two pieces
- 2 teaspoons of Red Boat fish sauce
- 1 tablespoon apple cider vinegar
- 1 cup organic chicken broth
- Small handful of roughly chopped fresh cilantro (optional)
- Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper.
- Line baking sheet with foil, place ribs bone-side up
- Broil ribs for 5 - 6 minutes, flip over and broil for another 5-6 minutes.
- Transfer ribs in a single layer to slow cooker. Lay on their side to cram all in the pot.
- Mix the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
- Pour the sauce evenly over the ribs in slow cooker.
- Add the chicken broth to the cooker.
- Cover with lid, set slow cooker on low, and cook for 9-11 hours.
Recipe by So Chic Life at https://sochiclife.com/slow-cooker-korean-short-ribs/
3.5.3251