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crockpot spare ribs recipe
- Total Time: 450 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This recipe uses low-and-slow heat to transform tough beef short ribs into fork-tender perfection. The final broiling step creates an incredible sticky texture with a gochujang-maple glaze, ideal for a weeknight family meal.
Ingredients
Scale
- 1.5 kg boneless beef short ribs, cut into 5–7 cm pieces
- 1 tablespoon neutral oil
- 1 large yellow onion, roughly chopped
- 4 cloves garlic, minced
- 2.5 cm fresh ginger, peeled and sliced
- 2 cups low-sodium beef broth
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.33 cup gochujang (Korean chili paste)
- 0.25 cup pure maple syrup
- 0.25 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 1 tablespoon finely grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- 3 spring onions (scallions), thinly sliced
Instructions
- Prep and Sear the Ribs: Pat the beef short ribs completely dry with paper towels. Season the ribs generously on all sides with the sea salt and black pepper. Heat the neutral oil in a heavy-bottomed skillet over medium-high heat until shimmering. Sear the ribs in batches for 3-4 minutes per side until deeply browned, transferring them to the slow cooker as they finish.
- Slow Cook the Ribs: Place the seared ribs into the slow cooker, then add the chopped onion, minced garlic, sliced ginger, smoked paprika, and low-sodium beef broth. Cover the slow cooker and set it to cook on low for 7-8 hours or on high for 3-4 hours; the ribs should be absolutely fork-tender when done. Avoid opening the slow cooker lid during the cooking process to retain heat and moisture.
- Prepare the Glaze: While the ribs are cooking, prepare the Gochujang-Maple Glaze by whisking together the gochujang, maple syrup, soy sauce, rice vinegar, orange juice, orange zest, grated ginger, minced garlic, and sesame oil in a medium bowl until smooth. Set aside half of this glaze for the final coating and use the other half for basting.
- Finish Under the Broiler: When the ribs are tender, remove them from the slow cooker and transfer them to a foil-lined baking sheet. Skim excess fat from the slow cooker liquid; you may reserve about 0.5 cup to thin the glaze if necessary. Brush the cooked ribs generously with half of the prepared glaze. Preheat your oven broiler to high and place the ribs about 6 inches from the heating element.
- Caramelize and Serve: Broil for 3-5 minutes, watching carefully until the glaze is bubbling and slightly caramelized; flip the ribs and repeat with the remaining glaze. Broil for another 3-5 minutes until the glaze is sticky and glossy. Serve immediately on a platter and garnish generously with the sliced spring onions and toasted sesame seeds.
Notes
Watch constantly during broiling, as the sugars can burn quickly due to high heat. Avoid opening the slow cooker lid to retain moisture. To ensure the dish is halal, verify that the beef broth is certified halal.
- Prep Time: 20 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American-Korean Fusion
Nutrition
- Serving Size: 1 serving (approx. 250 g)
- Calories: 550 calories
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 100 mg