Slow Cooker Korean Short Ribs

Step 1

Heat your broiler with the rack 6 inches from the heating element.

Step 2

Sprinkle the ribs liberally on all sides with salt and pepper. Whenever I season raw meat, I set aside a small ramekin with salt and ground pepper that I use only for the raw stuff.

Step 3

Place the ribs, bone-side up, in a single layer on a foil-lined rimmed baking sheet.

Step 4

Broil the ribs for 5 minutes and then flip them over and broil for another 5 minutes or until nicely browned.

Step 5

Place the ribs in a single layer in the slow cooker. Lay them on their side to fit them all in the pot.

Step 6

Time to make the sauce! Toss the pear, garlic, scallions, ginger, coconut aminos, vinegar, and fish sauce in a blender. Blitz until smooth.

Step 7

Pour the sauce evenly over the ribs and add the broth to the pot.

Step 8

Cover with the lid, set the slow cooker on low for 9 to 11 hours or on high for 5 to 6 hours. The ribs are done when they are fork tender and nearly fall off the bone.

Step 9

When it’s time to serve the ribs, remove the meat from the slow cooker and place them on a serving platter.

Step 10

Let the braising liquid settle for 5 minutes and then pour the sauce in a fat separator or ladle off the fat. Taste the sauce and adjust the seasoning with salt and pepper. Pour a cup of sauce over the ribs.

Step 11

Sprinkle on the chopped cilantro, if desired, and serve the remaining sauce on the side.

Step 12

Store leftovers in the fridge for up to 4 days and freeze for up to 3 months.