Slow Cooker Sticky Korean Ribs - Chef Fun Kitchen

Slow Cooker Sticky Korean Ribs

This instruction for Slow cooking utensil Sticky Korean Ribs is incredible!  I’m keen about the thick, rich, sticky sauce. It’s one in every of the most effective slow cooking utensil recipes of all time.

This is the most effective slow cooking utensil instruction of all time. Let Maine begin out by locution that I actually have become addicted to Korean food.  The flavors are unbelievable.

Slow Cooker Sticky Korean Ribs
Slow Cooker Sticky Korean Ribs

One of my favorite Korean instructions is Bulgogi – it’s essentially a beef fry recipe however on steriods. an acquaintance of mine created it on behalf of me a number of years past and that i are hooked on Korean food ever since.

All of those recipes are jam-choked with such a lot flavor and every one of them are straightforward to create. Now, let Maine tell you regarding these ribs.  The shining star of this instruction is that the sticky sauce.

Slow Cooker Sticky Korean Ribs


  • 2 racks baby back ribs


  • 1/2 cup brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons chili powder
  • 2 tablespoons garlic powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon salt


  • 1 tablespoon fresh ginger - grated
  • 2 teaspoons ground black pepper
  • 1 teaspoon onion powder
  • 6 cloves garlic - minced
  • 2 tablespoons sweet chili sauce
  • 1/3 cup balsamic vinegar
  • 1/3 cup rice wine vinegar
  • 2/3 cups low-sodium soy sauce
  • 2/3 cups honey
  • 1 teaspoon gochujang - Korean chili paste
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  1. Mix together rub ingredients.
  2. Spread rub evenly over both sides of rib racks.
  3. Stand ribs on their side and wrap around the sides of the slow cooker.
  4. Mix together sauce ingredients, leaving out the cornstarch, water and gochujang.
  5. Pour 1 cup of of the sauce into the slow cooker.
  6. Cover and cook on low for 8 hours or until ribs are tender.
  7. Meanwhile, pour remaining sauce into a sauce pan; bring to a boil.
  8. Add gochujang to sauce pan.
  9. Mix together the cornstarch and water.
  10. Pour cornstarch mixture into the boiling sauce.
  11. Reduce heat to medium and simmer until sauce thickens.
  12. When ribs are done, preheat the broiler.
  13. Place ribs on a foiled lined baking sheet and broil until they start to sizzle.
  14. Brush on a thick layer of the sauce and broil again until sticky.
  15. Serve remaining on the side for dipping.

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