Slow Cooker Asian Short Ribs

I followed up until before the cornstarch part and did not have red pepper flakes. It turned out so good anyway! The Asian flavor was subtle and the remaining sauce was really good also on rice. Definitely recommend! I will try with red pepper flakes next time!

Made this for Sunday family dinner and everyone loved it. Shared the recipe and will make it many times again.

it was delicious! we will make it again

Very good but too salty. I used low sodium soy sauce. Is there something that can substituted for soy sauce that isn't so salty?

I added button mushrooms to the recipe... first sweating them, then adding the ribs on top...

I made these to take for me and a friend to eat at our church picnic this 4th of July. I do healthy keto and I always bring my own food. I only, as much as possible, use all organic even in my spices. Well I only had enough for two ( thy are a pretty pricey cut of meat out here, lol) but I let a couple of my friends that were at our table have a taste and they want the recipe. I made the gravy in the morning of; to let all the grease harden , IT WAS AMAZING. Tks so much for this great recipe.

These were fantastic!! The meat fell off the bone, the red pepper gave it a little kick (not too much for my 8 yo though), and the flavor was scrumptious!! I didn’t thicken the sauce before serving over the meat, but it didn’t matter, it was still delicious!!

My husband said it was ok. My daughter & I thought it needed a little something~like a little teriyaki sauce. My short ribs were a little tough, but i also didn't use my slow cooker. I will try this one again.

Very tender, delicious ribs. A bit too much soy sauce and maybe not enough liquid

Loved it and the left overs were great too!