Asian Pride® Korean Style Short Ribs


  1. Blend soy sauce, sugar, oil, vinegar, ginger, garlic, and red pepper in a bowl.
  2. Place ribs in a 5 qt. slow cooker, add sauce. Cover, cook on low for 8 hours, until meat is tender.
  3. Transfer ribs to a platter.
  4. Combine cornstarch and 3 T. water; blend with liquid in a saucepan. Bring to a boil over medium-high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots.
  5. Top ribs with sauce, scallions, and sesame seeds.
  6. Serve over cooked jasmine rice.


  • 1/2 cup Asian Pride® Soy Sauce
  • 1/2 cup West Creek® Sugar, Brown
  • 2 tbsp Asian Pride® Sesame Oil
  • 2 tbsp Asian Pride® Rice Wine Vinegar
  • 2 tbsp Peak Fresh Produce® ginger, minced
  • 4 ea Peak Fresh Produce® Garlic, Clove(s), crushed
  • 1/2 tsp Roma® Red Pepper Flakes
  • 5 lbs Braveheart® Black Angus Beef Short Ribs, cut Dino Rib style, trim off fat before cooking
  • 3 tbsp West Creek® cornstarch
  • 1 1/2 cup Peak Fresh Produce® Carrot(s), shredded
  • 3 ea Peak Fresh Produce® Scallion(s), trimmed and thinly sliced
  • 1 tbsp Magellan® Sesame Seeds
  • 3 cups Asian Pride® Jasmine Rice, cooked