Isn't it amazing how a recipe gets around the internet? I found this recipe for Korean Short Ribs on Dinners for a Year & Beyond, she found it on A Year of Crockpotting, who had gotten it from City Mama. It's also interesting to watch how it changes. City Mama made it as a stew with beef chuck then on Crockpotting it became beef or pork ribs. The other thing I noticed is everyone uses a different amount of jalapenos. Maybe its just me, but I love seeing how a recipe like this develops from person to person.
Anyway on to the ribs. We loved then! After six hours of cooking slowly in the crock pot they were so tender the meat was almost melting & look at that beautiful rich shiny color. The salty/sweet sauce couldn't be any easier since its just soy sauce, brown sugar & jalapenos. We actually think the sauce might be better a little less sweet so next time I'm going to try cutting the sugar down by at least 1/4 cup. I only used 3 jalapenos in the recipe because that's what I had left in the garden, next time I'm bumped that up to at least 6 a little more spiciness would have been a great against the sweet.
Korean Short Ribs
(I've included the changes I would make next time in this recipe)
5 - 8 beef short ribs
1 c soy sauce
3/4 - 1 c brown sugar
3 - 10 jalapenos (how spicy do you like things?)
Drizzle the ribs with a little olive oil. Heat a large skillet or grill pan over medium-high heat. Sear the ribs on all side.
Place the ribs in the crock pot. Mix the sugar & soy sauce together & pour over the ribs. Add the whole jalapenos. Let cook on low for 6 hours.
This was great served with some rice & the sauce from the pot poured over both the ribs & the rice. Matt wants to try it next time as a stew using a cheaper cut of beef, we figure this type of cooking will make any piece wonderfully tender.
Other Asian inspired dishes
Grilled Asian Steak Salad
Sweet & Spicy Cherry Glazed Game Hens
Grilled Asian Pork Tenderloin