Crock-Pot Korean Pork Short Ribs

I think I am going through an adjustment period with my loft. I love it so much that it feels like I am on vacation every single day! Even going to the market feels so fun because everything is new to me. I went a little nuts at the fresh cheese counter and ended up with what felt like 100 pounds to carry home. I absolutely love city living! 

We had our first dinner guests the other night. I knew I would not have much time in the kitchen because I would be busy showing them around. So I threw this recipe together in the crock-pot. It was a huge hit. My husband says it goes on the "make again over and over" list.  These short-ribs fell off the bone. So tender and buttery. I served them with sticky rice, and you can find that recipe here. 

Crock-Pot Korean Pork Short Ribs

adapted from Crock-pot.com
4 to 4 1/2 pounds pork short ribs
1/4 cup green onions, chopped, with tops
1/4 cup braggs amino acids -or- gluten free soy sauce
1/4 cup beef broth
1 tablespoon brown sugar
2 teaspoons fresh ginger, minced
2 teaspoons garlic, minced
1/2 teaspoon black pepper
2 teaspoons sesame oil
2 teaspoons sesame seeds.

Place ribs in the Crock-Pot® slow cooker. Combine green onions, soy sauce, broth, brown sugar, ginger, garlic, sesame seeds and pepper in medium pan and cook until mixed well and slightly thickened. About 5 minutes stirring constantly.

Pour sauce over ribs. 

Cover; cook on Low 7 to 8 hours or on High for 3 to 4 hours or until ribs are fork tend

Remove ribs from cooking liquid, cool slightly. Trim excess fat. Cut rib meat into bite-sized pieces discarding bones and fat.

Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.

Stir sesame oil into liquid. Return beef to stoneware. Cover; cook on Low 15 to 30 minutes or until mixture is hot.

Serve with rice or pasta.