Crock•Pot Korean Pork Ribs

These past two weeks have been crazy. Between constantly doing homework, working nonstop, my birthday, and Adam's birthday, I've barely had time to breathe let alone cook. The chaos is finally over and now I can start to get my much needed rest and relaxation. I've been beyond worn out lately which means my Crock•Pot has found a permanent spot on our counter. 

I've been wanting to cook a lot of new foods lately and ribs has been on the list for a while, so I found a way to cook them in my Crock•Pot with an Asian twist. Luckily for me, country style ribs were on sale so I bought a hefty 4lbs for only $5! I put together the sauce, threw it all in the Crock•Pot and thought about/drooled over these ribs all day at work. As soon as I got home, I could smell the ribs from the front door. I don't think these could have turned out any better; they literally fell off the bone as I tried to put them on my plate (believe me, if the Crock•Pot weren't so hot I would have picked it up and ate them right out of there). 

These ribs were so good that after just one bite, I decided I was going back to the grocery store to stock up on more ribs to make them again next week...and probably again the next week. 

Crock•Pot Korean Pork Ribs

• 3.5-4lbs country style ribs
• 1/4 cup reduced sodium soy sauce
• 1/4 cup molasses
• 2 tbsp hoisin sauce
• 3 tbsp brown sugar
• 2 tbsp sesame oil
• 3 tbsp lemon juice
• 3 tbsp sweet chili sauce
• 1/4 tsp red pepper flakes
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• 1 in. piece of ginger, grated
• 3 cloves garlic, grated
• 1 tbsp cornstarch
• Green onions for garnish

In a bowl whisk together soy sauce, molasses, hoisin sauce, brown sugar, sesame oil, lemon juice, sweet chili sauce, red pepper flakes, chili powder, and black pepper. Using a microplane, grate the ginger and garlic and add to the sauce; whisk to combine.

Place the ribs in the slow cooker and pour in the sauce. Cook on low 8-9 hours. Once ribs are done, remove from Crock•Pot. There will be a lot of sauce in the bottom of the Crock•Pot so mix cornstarch with a little bit of cold water and mix it into the sauce. Let it cook for a few minutes to thicken. Pour extra over ribs or serve on the side. Serve ribs with steamed rice or rice noodles and garnish with green onions.

Recipe adapted from: Kayotic Kitchen