The sticky sauce on these ribs, made with tamari (or soy sauce), gochujang, grated pear and honey, is inspired by bulgogi, a staple of Korean barbecue. Don't skip the step of running them under the broiler before serving—it gives the ribs the crisp edges you'd get from grilling. Serve with stir-fried baby bok choy and brown rice to sop up the delicious sauce.
Prepare sauce (Step 1) and refrigerate sauce and meat separately for up to 2 days.
6-qt. or larger slow cooker
We use thick-cut English short ribs in this recipe because they're cut in between the bone, making them meatier than thin-cut flanken-style short ribs. The meat-to-bone ratio varies widely, so choose the meatiest pieces.
3 oz. beef
211 calories; fat 12g; cholesterol 55mg; sodium 249mg; carbohydrates 5g; protein 19g; sugars 4g; saturated fat 5g; vitamin a iu 40IU.