Slow Cooker Pork Ribs

Slow Cooker Spicy Pork Ribs – Easy and Flavorful Recipe

Combination of Korean Flavors

Cooking has always been a way for me to connect with my family, and nothing brings us together quite like a meal that’s been simmering all day, filling the house with mouthwatering aromas. This recipe for Slow Cooker Pork Ribs was born out of one such family gathering, where I wanted to combine my love for Korean flavors with the ease of slow cooking, making it perfect for our busy lives.

It all started when my parents came to visit a few months ago. We hadn’t seen each other in ages, and I wanted to prepare something special that would remind us of home while also showcasing some new culinary skills I’d picked up. Growing up, my mom always made the most incredible pork ribs, marinated overnight in a spicy sauce that had the perfect balance of heat and sweetness. The only problem? It required constant attention and careful cooking, something I didn’t have the luxury of time for.

How to Make Slow Cooker Pork Ribs

So, I decided to experiment with my slow cooker, hoping to recreate those flavors with a more hands-off approach. After a bit of trial and error, I found the perfect combination of ingredients that didn’t just mimic the taste of my mom’s ribs but took them to a whole new level. The slow cooker did all the work, tenderizing the meat and letting the flavors meld together in a way that was both comforting and exciting.

The real magic happened when I added some gochujang and doenjang to the mix, two Korean staples that added depth and a hint of umami to the dish. I was a bit nervous when my parents took their first bite, but the smiles that spread across their faces told me I’d nailed it. They couldn’t believe I’d made such flavorful Slow Cooker Pork Ribs without hours of manual labor.

Now, this recipe has become a staple in our household, especially when we’re all craving something hearty but don’t have the time to fuss over the stove. It’s my little secret for turning a busy day into an opportunity to enjoy a meal that feels like it’s been prepared with love and care. And the best part? I get to share it with you, hoping it brings your family as much joy as it has brought mine.

Chef’s Notes – Slow Cooker Pork Ribs

Coat the Ribs Well: Before cooking, ensure the ribs are evenly coated with the sauce to maximize flavor. Toss them well in the slow cooker before adding the vegetables.
Add Vegetables with Care: Layer the vegetables on top of the ribs so they steam rather than boil in the sauce, preserving their texture.
Finish with Freshness: Stir in sesame oil at the end of cooking to add a fresh, aromatic finish to the dish. Garnish with freshly chopped scallions and sesame seeds for a burst of color and flavor.
Serve with Side Dishes: These Slow Cooker Pork Ribs pair perfectly with steamed rice and Musaengchae, but you can also serve them with a fresh salad or sautéed greens for a balanced meal.
Leftovers and Storage: Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Reheat gently to avoid drying out the meat.

Slow Cooker Spicy Pork Ribs

Recipe by Kimmy

Course: Main CourseCuisine: KoreanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Total time

minutes

Get ready to tantalize your taste buds with these Slow Cooker Spicy Pork Ribs! This dish is a perfect blend of tender pork ribs and a spicy, savory sauce that will leave you craving more. Ideal for busy weeknights or a weekend treat, this recipe is both simple and packed with flavor. Inspired by Korean cuisine, these ribs are cooked to perfection in a slow cooker, making them incredibly easy to prepare. Serve with a bowl of rice for a complete meal that’s sure to impress!

Ingredients

Pork Ribs and Vegetables
3 pounds baby back pork ribs
1 medium onion roughly chopped
1 large potato diced into chunks
1 large carrot cut into 1-inch pieces
2 green onions chopped into large pieces
6 cloves garlic minced
1-1/2 inch piece ginger thinly sliced
Spicy Sauce
3 tablespoons Korean red chili pepper flakes (gochugaru)
2 tablespoons granulated sugar
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 tablespoons soy sauce
3 tablespoons rice wine or mirin
2 tablespoons honey
2 tablespoons Korean red chili pepper paste (gochujang)
1 teaspoon Korean fermented soybean paste (doenjang)
1/2 apple grated
1 tablespoon sesame oil
1 teaspoon sesame seeds

Directions

Prepare the Ribs – Separate the ribs by slicing through the meat between the bones. Rinse them under cold water and soak in cold water for about 30 minutes to remove excess blood. Drain well or pat dry with paper towels.
Mix the Sauce – In a mixing bowl, combine the gochugaru, sugar, salt, black pepper, soy sauce, rice wine, honey, gochujang, doenjang, and grated apple. Stir until well mixed.
Assemble in Slow Cooker – Place the ribs in the slow cooker and pour the sauce over them. Toss to coat the ribs evenly with the sauce.
Add Vegetables – Add the chopped onion, potato chunks, carrot pieces, green onions, minced garlic, and sliced ginger to the slow cooker.
Cook – Set the slow cooker to high heat and cook for about 4 to 5 hours until the ribs are tender. Alternatively, cook on low heat for 6 to 8 hours if you’ll be out longer.
Finish and Serve – Once cooked to desired tenderness, stir in the sesame oil and sprinkle with sesame seeds. Skim off any excess fat before serving if desired. Serve hot with a bowl of steamed rice.