Korean Short Ribs

by Jana

1/2 c. low sodium soy sauce

1/2 c. packed light brown sugar

2 T. sesame oil

2 T. rice vinegar

2 T. minced fresh ginger

 4 garlic cloves, crushed

1/2 t. red pepper flakes

5 lbs. beef short ribs or 5 lbs. pork ribs  (also works with chuck roast)

3 T. cornstarch

1 1/2 c. shredded carrots

3 scallions, trimmed and thinly sliced

1 T. sesame seeds

3 c. cooked white rice

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.  Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.  Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.  Serve over cooked rice.