Slow Cooker Korean Ribs

Adapted from Daily Unadventures in Cooking.

This is a favourite slow-cooker recipe in our home now. We buy ribs in giant packs at Costco, and half a pack is about perfect for this! Leftovers are delicious, too.

3 -4 pounds pork or beef ribs, trimmed of excess fat and cut into single ribs
½ cup soy sauce
1 cup + a couple Tbsp orange juice
2 Tbsp rice vinegar
2 Tbsp ginger, grated
2 tsp hot chili flakes
3 cloves garlic, finely minced
2 Tbsp toasted sesame oil
2Tbsp honey
2 Tbsp corn starch mixed w/ cold water, as needed.
Sesame seeds & chopped green onions (garnish)

The night before:
Place a large saute pan over medium heat add ribs and cook for 15-20 minutes until browned on all sides. Remove from pan to a plate to cool, and use a couple tbsp of orange juice to deglaze the yummy sticky bits off the bottom of the pan. Reserve these delicious juices.

Transfer ribs to a container and refrigerate.

In a bowl, combine the reserved juices, soy sauce, juice, vinegar, ginger, garlic, chili, oil and honey and mix well. Refrigerate.

The next day:
Transfer ribs to slow cooker and pour sauce over top. Cook on low for about 8 hours or until meat is very tender. If you would like a sauce, remove the ribs from the slow cooker, and add cornstarch & cold water (mixed together) to thicken.

To serve arrange on a platter and pour sauce over top, garnish with green onions and sesame seeds.