Ingredients
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1/2 cup low sodium soy sauce
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1/2 cup packed light brown sugar
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2 tablespoons sesame oil
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2 tablespoons rice vinegar
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2 tablespoons minced fresh ginger
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4 garlic cloves, crushed
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1/2 teaspoon red pepper flakes
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5 lbs beef short ribs or 5 lbs pork ribs
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3 tablespoons cornstarch
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1 1/2 cups shredded carrots
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3 scallions, trimmed and thinly sliced
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1 tablespoon sesame seeds
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3 cups cooked white rice
Instructions
- Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
- Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
- Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
- Serve over cooked rice.