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Slow Cooker Spicy Pork Ribs (Maeun Dwaeji Galbijjim)
4.7 from 168 votes

Slow Cooker Spicy Pork Ribs (Maeun Dwaeji Galbijjim)

This Slow Cooker Spicy Pork Ribs recipe features pork baby back ribs simmered with onions, potatoes, carrot, scallions, garlic, and ginger in a spicy Korean sauce. The sauce combines gochugaru chili flakes, gochujang chili paste, soy sauce, honey, fermented soybean paste, and grated apple to impart a balanced heat and sweetness. Slow cooking tenderizes the ribs, while the vegetables absorb the flavors, creating a spicy, savory dish typically served with rice.

Course: Main Course
Cuisine: Korean

Ingredients

  • 3 pounds pork baby back ribs
  • 1 onion cut into big chunks, medium
  • 1 potato cut into big chunks, large
  • 1 large carrot cut into chunks about an inch
  • 2 scallions cut into big chunks
  • 6 to 7 garlic roughly chopped, cloves
  • 1-1/2 inch ginger thinly sliced
Sauce
  • 3 tablespoons gochugaru 고추가루, Korean red chili pepper flakes
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine or mirin
  • 2 tablespoons honey
  • 2 tablespoons gochujang 고추장, Korean red chili pepper paste
  • 1 teaspoon doenjang 된장, Korean fermented soybean paste
  • 1/2 apple grated
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds

Instructions

    Cup of Yum
  1. Separate the ribs by cutting through the meat between the bones. Rinse the ribs, and let them sit in cold water for about 30 minutes to draw out excess blood. Drain well or pat dry with paper towels.
  2. Place the ribs in the slow cooker. Mix all the sauce ingredients (except the sesame oil and seeds) in a small bowl. Add to the ribs, and stir well to coat evenly. Drop the vegetables in.
  3. Turn the slow cooker on high heat. Cover, and cook for about 4 to 5 hours until the ribs reach the desired tenderness (you can cook on low heat if you’ll be out longer, about 6 to 8 hours). Stir in sesame oil and sesame seeds. Skim off excess fat before serving, if desired. Serve with a bowl of rice.