Thrilled with the outcome! My friends from church couldn’t stop praising it.
Season the beef ribs with salt and pepper.
In a slow cooker, combine the soy sauce, beef stock, brown sugar, garlic, ginger, rice vinegar, and sesame oil.
Add the beef ribs to the slow cooker, turning to coat them in the sauce.
Cover and cook on low for 6-8 hours or until the ribs are tender.
Once cooked, remove the ribs from the slow cooker and set aside.
In a small bowl, mix the cornstarch and water to create a slurry.
Pour the slurry into the slow cooker and stir to thicken the sauce.
Return the ribs to the slow cooker, coating them in the thickened sauce.
Serve the ribs hot, garnished with sesame seeds and chopped green onions.
Variations & Tips
For a spicier version, add a tablespoon of sriracha or a teaspoon of red pepper flakes to the sauce. If you prefer a sweeter glaze, increase the brown sugar to 1/3 cup. For a gluten-free option, use tamari instead of soy sauce. You can also add vegetables like carrots or bell peppers to the slow cooker for a complete one-pot meal.
Post Comment