Korean Ribs

I found this recipe on http://crockpot365.blogspot.com/ and took a risk on making it for dinner one night when my mother was coming over. I generally don't use anyone but my husband as a guinea pig for new recipes, but I guess if anyone would give me constructive criticism, it would be my mother! Thankfully, this recipe was fantastic and no criticism could be given. I made a few minor changes to the original recipe, but it is still a super easy, super tasty recipes. And one of those recipes that make you thankful for the crock pot. Nothing beats walking into the house thinking someone else made dinner! Sadly, I have no photos...but this is definitely a make again recipes so perhaps next time!

Korean Ribs

Ingredients:

- Pork back ribs (or beef short ribs)

- 1 cup soy sauce (I recommend the low sodium kind as the flavour can be quite strong)

- ¾ to 1 cup brown sugar (depending on how sweet you want them)

- 5 whole jalapeno peppers (they do not make it spicy at all, just add a nice smoky flavour. They only make it spicy if they break apart, so I keep mine close to the top so they don’t get too much heat and disintegrate)

- 1/2 cup water

- 3 cloves garlic, crushed

- 1 tsp. fresh ginger (use less if using powdered)

- Toasted sesame seeds (either throw in the pot or use for garnish afterwards)


Directions:

- Put the ribs and the jalapenos in the crock pot;
- Mix the soy sauce, brown sugar, water and spices together;
- Pour over ribs;
- Cover and cook on low for 8 hours (you could probably do 10 no problem, the meat will just definitely fall off the bone);
- When you get home, pull out the jalapenos and turn the ribs over to get both sides coated with sauce.

My mother despises anything remotely spicy, and although she advised that she could "taste the jalapeno" all you can taste is the smoky flavour. I fed this to my 13 month old and he gobbled it up with no hesitation, as did me and Hubs. In fact, its only been a week but I can't wait to make these again!