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.

EatingWell Magazine, March 2021


Credit: Dera Burreson

Recipe Summary

30 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.

  • Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.

  • Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.

To make ahead

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.

Nutrition Facts

3 oz. beef
211 calories; fat 12g; cholesterol 55mg; sodium 249mg; carbohydrates 5g; protein 19g; sugars 4g; saturated fat 5g; vitamin a iu 40IU.