recipe spotlight: slow cooker korean short ribs
 
 
Ingredients
  • 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)
Instructions
  1. Preheat your broiler with the rack 6 inches from the heating element. Season the ribs liberally with salt and pepper.
  2. Line baking sheet with foil, place ribs bone-side up
  3. Broil ribs for 5 - 6 minutes, flip over and broil for another 5-6 minutes.
  4. Transfer ribs in a single layer to slow cooker. Lay on their side to cram all in the pot.
  5. Mix the pear, coconut aminos, garlic, scallions, ginger, fish sauce, and vinegar in a blender and puree until smooth.
  6. Pour the sauce evenly over the ribs in slow cooker.
  7. Add the chicken broth to the cooker.
  8. 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/