Crockpot Korean Style Short Ribs
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Ingredients
- 1/2cup coconut aminos
- 1/2cup coconut sugar or honey
- 2TBSP sesame oil
- 2TBSP rice vinegar or apple cider vinegar
- 1TBSP minced fresh ginger
- 4 garlic clovesminced
- 1/2tsp crushed red pepper flakes
- 3lbs beef short ribs(I used boneless)
- For the glaze:
- 3TBSP tapioca starch
- 1.5cups shredded carrots(I used my Paderno Slicer)
- 3 green onionssliced
- 1TBSP sesame seeds
Instructions
- In a small bowl, whisk together the coconut aminos, coconut sugar, sesame oil, vinegar, ginger, garlic and red pepper.
- Place the ribs in the bottom of your crock pot and pour sauce over the ribs.
- Cover and cook on low 4-6 hours, until meat is tender.
- Remove ribs from crock pot and set aside.
- Take excess liquid and place in a saucepan.
- Combine the tapioca starch with 3 TBSP water, then add to saucepan.
- Bring to a boil, and cook for a couple minutes, until thickened.
- Stir in carrots, then pour over ribs and top with green onions and sesame seeds, if desired.