Crockpot Korean BBQ Ribs Recipe
Forget dry, boring ribs. Crockpot Korean BBQ Ribs are fall-off-the-bone tender, drenched in a sticky, sweet, and savory sauce that’s downright addictive. No need for a grill or babysitting a smoker. Just toss everything in the slow cooker and let it transform tough ribs into pure magic. A mix of soy sauce, brown sugar, garlic, and sesame oil gives them that rich, caramelized flavor you love. Serve over rice, wrap in lettuce, or eat straight from the bone like a caveman. Either way, you won’t be sharing.
Crockpot Korean BBQ Ribs Recipe
Slow-cooked Korean-style ribs coated in a bold, sweet, and garlicky glaze that requires minimal effort but delivers maximum flavor.
Ingredients
For the Ribs & Marinade:
- 2.5 pounds beef short ribs
- ½ cup low-sodium soy sauce
- ⅓ cup brown sugar
- ¼ cup rice vinegar
- 2 tablespoons sesame oil
- 2 tablespoons gochujang Korean chili paste
- 1 tablespoon honey
- 1 tablespoon fresh ginger minced
- 4 cloves garlic minced
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes optional
For Garnish & Serving:
- 2 green onions sliced
- 1 tablespoon sesame seeds
- Steamed white rice
- Lettuce leaves optional, for wraps
Instructions
Step 1: Prep the Marinade
- Whisk together soy sauce, brown sugar, vinegar, sesame oil, gochujang, honey, ginger, garlic, and black pepper in a bowl.
Step 2: Load the Crockpot
- Place the ribs in the slow cooker.
- Pour the marinade over them, making sure they’re coated.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
Step 3: Broil for Extra Flavor (Optional)
- Remove ribs and place them on a baking sheet.
- Brush with extra sauce and broil for 3-5 minutes for a caramelized finish.
Step 4: Serve & Devour
- Sprinkle with green onions and sesame seeds.
- Serve with rice or wrapped in lettuce.
Notes
Nutritional Information (Per Serving)
- Calories: ~550
- Total Fat: 35g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Vitamin B12: 30%
- Potassium: 18%
- Calcium: 12%
- Magnesium: 10%
Pro Tips for the Best Korean BBQ Ribs
- Use short ribs with good marbling for extra tenderness.
- Marinate overnight for deeper flavor.
- Broil the ribs after slow cooking for that sticky, caramelized texture.
- For extra heat, add more gochujang or chili flakes.
- Leftovers? Store in the fridge for up to 3 days—if they last that long.
