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Equipment

  • 1 Slow Cooker

Ingredients

  • 2.5 lbs flanken-style beef short ribs Korean cut
  • 1 ripe Bartlett pear peeled and grated
  • 1 small yellow onion
  • 1/2 cup low-sodium soy sauce or dark soy sauce for deeper flavor
  • 1/4 cup brown sugar
  • 1 tsp sesame oil
  • 2 tbsp mirin
  • 1 tbsp garlic paste or minced garlic
  • 1/2 tsp black pepper
  • 1/4 cup water or beef broth
  • Kosher salt to taste
  • Chopped scallions + sesame seeds to garnish
  • Japanese BBQ Sauce to use as glaze

Instructions

  • Blend, pear, apple and water until smooth then combine with soy sauce, brown sugar, sesame oil, mirin, garlic paste, kosher salt and pepper in a bowl. Add ribs to a large zip-top bag or container, pour marinade over them, and chill overnight or at least 2 hours.
  • Transfer ribs and marinade to the slow cooker. Add 1/4 cup water or broth if needed.
  • Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until ribs are tender.
  • Place ribs on a foil-lined baking sheet, lather with japanese bbq sauce and broil for 2–3 minutes per side for a sticky, caramelized glaze.
  • Serve ribs over a nest of garlic noodles. Top with scallions and sesame seeds.