Crockpot Korean Style Short Ribs
coconut sugar or honey
rice vinegar or apple cider vinegar
minced fresh ginger
crushed red pepper flakes
beef short ribs
(I used boneless)
For the glaze:
(I used my Paderno Slicer)
In a small bowl, whisk together the coconut aminos, coconut sugar, sesame oil, vinegar, ginger, garlic and red pepper.
Place the ribs in the bottom of your
and pour sauce over the ribs.
Cover and cook on low 4-6 hours, until meat is tender.
Remove ribs from
and set aside.
Take excess liquid and place in a saucepan.
Combine the tapioca starch with 3 TBSP water, then add to saucepan.
Bring to a boil, and cook for a couple minutes, until thickened.
Stir in carrots, then pour over ribs and top with green onions and sesame seeds, if desired.