Korean Ribs



Before starting this blog I hadn’t had ribs in way over 10 years. Jim loves ribs so he used to ask me all the time to make them in the slow cooker, but I always refused. I just really thought I didn’t like ribs, probably because I hadn’t had them in so long. These ribs, as well as the Hawaiian ribs I made have completely changed my mind on ribs. These ribs won the “prize” as Jim said, whatever prize that is. I saw this recipe on CityMama blog done as a stew. I changed it up to fit the slow cooker and was completely blown away by the taste! The sauce is simply amazing. Make sure to read my Little Debbie’s Tip section down below.


  • 4 pounds of ribs (I used baby back ribs)
  • 1 1/2 cups brown sugar, firmly packed
  • 1 1/2 cups gluten-free soy sauce
  • 1/2 cup water
  • 5 whole jalapeno peppers

Directions: This really couldn’t be any easier to put together. Using a 6-quart or larger slow cooker, place the ribs inside the bottom of your stoneware. Add the brown sugar, soy sauce, water, and the whole jalapeno’s. Cover and cook on low for 8 hours. Make sure to turn the ribs at 4 hours. Discard the jalapeno’s.

Little Debbie’s Tip: I found the ribs to be a little too spicy for my liking. Jim loves spicy foods and thought these were just perfect. If you don’t like spicy foods then I would recommend making this with 1 or 2 jalapeno instead of 5. I am planning on doing that next time I make these (which will be very very soon).