Slow Cooker Korean Pork Baby Back Ribs

Memorial Day is in a few days.  This Slow Cooker Korean Pork Baby Back Rib recipe is a sure crowd pleaser for such occasion.  It has the tang, the sweetness, the saltiness and a little bit of heat that are pleasing to any palate.  It is also host or hostess friendly being a slow cooker dish.  Just place the ingredients in the slow cooker and forget it. If you want a a finger licking good and fuss free dish for this coming holiday this is it. 

I am giving two versions of this dish.  Version 1 uses a bottled bulgogi marinade you purchase from the Asian store.  Version 2 gives the ingredients that are equivalent to the bottled bulgogi marinade.  Either one is a good choice when it comes to taste since they are close to each other. The first one entails less preparation but the second one gives you more control of the ingredients. 

The list of ingredients in this baby back rib recipe are commonly found in most Asian dishes, ginger, garlic, soy sauce, sesame oil and sugar.  There is an additional ingredient that I found listed in the bottled bulgogi marinade and also in a recipe I found in the internet namely, Asian pears.  Since I do not have them and they are pretty pricey, I used apples instead of the more traditional Asian pears that Koreans use in version 2 of this rib recipe.  Feel free to use pears if you have them or you could use both fruit as the internet source did. 

Slow Cooker Korean Pork Baby Back Ribs

Version 1

(uses store bought Korean beef bulgogi marinade from Asian Store)

• 3 lbs pork baby back ribs
• 1 cup store bought Korean beef bulgogi marinade (similar to the one shown on the right)
• 2 tbsps cornstarch mixed with 2 tbsps water

 

1.  Mix the Korean bulgogi sauce and cornstarch slurry in the slow cooker. Place the pork baby back ribs on top of the sauce. Using a spoon cover the baby back ribs with the sauce.

2.  Slow cook for 4 hours at high or 8 hours at low setting. I used the Aroma Brand rice cooker/slow cooker and using the slow cooker setting, cooked the ribs for 2 hours.

Version 2 

• 2 tbsp vegetable oil
• 5 cloves of garlic, minced
• 1 tbsp ginger, minced
• 1 medium onion, chopped
• 2 apples, peeled and chopped (I used red delicious apples but you can use any variety)
• 1/2 cup plus 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tbsp toasted sesame seed oil
• 1/4 - 1/2 cup brown sugar (start with 1/4 then taste at the end if you need more sweetness)
• 1/2 tsp red pepper flakes (or according to taste)
• 2 tbsp cornstarch mixed with 2 tbsp water
• 3 lbs pork baby back ribs

1. Heat oil in a large sauté pan over medium heat or in the slow cooker bowl set in the saute mode if yours have that setting. Add onions, garlic and ginger and stir occasionally till cook about 5 minutes. 

2. If using a saute pan transfer the sauteed mixture in the slow cooker bowl. Add the apples, soy sauce, vinegar, sesame oil, brown sugar, red pepper flakes and cornstarch slurry in the slow cooker.  Mix the mixture thoroughly with a spoon.  Place the pork baby back ribs on top of the mixture with meat side down,  Spoon the mixture over the ribs. 

3. Slow cook for 4 hours at high or 8 hours at low. I cooked the ribs in an Aroma Brand rice cooker/slow cooker using slow cook setting for 2 hours.

4.  If you want to have a smoother looking sauce, you can remove the meat and then use an immersion blender to puree the mixture.  You also can transfer the sauce in a blender and then place it back to the dish with the meat. 

Notes:

1.  Serve the ribs over rice with green beans or bok choy or napa cabbage or steamed carrots as sides.  It can be served with fries or potato salad.  Those who want a carb free option, they can stuff the meat into a lettuce cup. 

2.  If you have time, you can grill the ribs or broil them using the sauce to baste them.  You can pan fry the ribs too if you like.  I did not and it was delicious enough for me the way they were straight from the crock pot.