Slow Cooker Spicy Pork Ribs (Maeun Dwaeji Galbijjim)
slow cooked Korean spicy pork ribs
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 pounds pork baby back ribs
- 1 medium onion (cut into big chunks)
- 1 large potato (cut into big chunks)
- 1 large carrot, cut into chunks (about an inch)
- 2 scallions (cut into big chunks)
- 6 to 7 garlic cloves (roughly chopped)
- 1-1/2 inch ginger (thinly sliced)
- 3 tablespoons gochugaru (고추가루, Korean red chili pepper flakes)
- 2 tablespoons sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoons soy sauce
- 3 tablespoons rice wine (or mirin)
- 2 tablespoons honey
- 2 tablespoons gochujang (고추장, Korean red chili pepper paste)
- 1 teaspoon doenjang (된장, Korean fermented soybean paste)
- 1/2 apple (grated)
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- 1
Separate the ribs by cutting through the meat between the bones. Rinse the ribs, and let them sit in cold water for about 30 minutes to draw out excess blood. Drain well or pat dry with paper towels.
- 2
Place the ribs in the slow cooker. Mix all the sauce ingredients (except the sesame oil and seeds) in a small bowl. Add to the ribs, and stir well to coat evenly. Drop the vegetables in.
- 3
Turn the slow cooker on high heat. Cover, and cook for about 4 to 5 hours until the ribs reach the desired tenderness (you can cook on low heat if you’ll be out longer, about 6 to 8 hours). Stir in sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.