I first ate Korean ribs years ago in San Francisco’s Bay Area, where there are many fine Korean restaurants. Although Korean ribs are usually barbecued, this slow-cooked version is a good approximation of the real deal, and the result is mouthwatering.

　　

Ingredients

serves 4

　　3 pounds pork or beef ribs, trimmed of excess fat

　　1/2 cup soy sauce

　　1 cup freshly squeezed orange or tangerine juice

　　2 tablespoons rice vinegar

　　1 tablespoon finely minced or grated fresh peeled ginger

　　3 cloves garlic, finely minced

　　2 tablespoons toasted sesame oil

　　2 tablespoons brown sugar or honey

　　3 tablespoons toasted sesame seeds, for garnish

　　2 green onions, green parts only, thinly sliced, for garnish

　　

Step 1

Place a large sauté pan over medium-high heat. Add the ribs and cook, turning, for 15 to 20 minutes, until browned on all sides. Transfer the ribs to the slow cooker.

　　

Step 2

In a bowl, combine the soy sauce, orange juice, vinegar, ginger, garlic, sesame oil, and brown sugar and mix well. Pour the sauce over the ribs. Cover and cook on low for 6 to 8 hours, until the meat is very tender.

　　

Step 3

To serve, arrange the ribs on plates or a serving platter and spoon the sauce on top. Garnish with the sesame seeds and green onions and serve at once.

　　Cooks' Note

　　Suggested Beverage: A Korean or Japanese beer.

　　The Gourmet Slow Cooker: Volume II