I first ate Korean ribs years ago in San Francisco’s Bay Area, where there are many fine Korean restaurants. Although Korean ribs are usually barbecued, this slow-cooked version is a good approximation of the real deal, and the result is mouthwatering.
Suggested Beverage: A Korean or Japanese beer.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place a large sauté pan over medium-high heat. Add the ribs and cook, turning, for 15 to 20 minutes, until browned on all sides. Transfer the ribs to the slow cooker.
Step 2
In a bowl, combine the soy sauce, orange juice, vinegar, ginger, garlic, sesame oil, and brown sugar and mix well. Pour the sauce over the ribs. Cover and cook on low for 6 to 8 hours, until the meat is very tender.
Step 3
To serve, arrange the ribs on plates or a serving platter and spoon the sauce on top. Garnish with the sesame seeds and green onions and serve at once.
