Crockpot Korean Beef Shortribs

Another perfect meal in the crockpot!

How could anyone not love using a crockpot for things like ribs (when its not bbq season) and roasts? I love it, especially for days that I have so much going on and wont have time to make something really yummy later on.

I have always been obsessed with all kinds of asian foods, and my hubs is Filipino, so I decided to try and find some recipes I could make at home to get the same yummy stuff, without having to always go out to eat. I found this recipe for Korean Beef Tacos from a really cool blogger named Tina, and I fell in love. Not only did she post the recipe on my birthday last year, but it turned out AMAZING!! I mean, so amazing – and SO simple.

I have made this a couple of times, and have since changed the recipe to fit my family. I don’t make tacos, or the cucumber slaw.


Korean Beef:

4-5lbs Beef Shortribs (you can use back ribs if you want to save money)
2 cups soy sauce
1 2/3 cups packed brown sugar
15 cloves garlic, minced
6 tablespoons rice vinegar
2 tablespoons dark sesame oil
2 tablespoons hot chili oil
1 teaspoon pepper

PLEASE remember not to salt this dish, as the soy sauce is more than enough salt on its own.


When I said this dish is easy, I meant it. You don’t even have to brown the meat or anything. Just rinse it, please. And remember that little food processor I showed you in the Broccoli Cheese Soup recipe? You can either smash the garlic, take the time to chop it up, or invest in a handy dandy little chopper and chop it up that way.



After you’ve got the garlic chopped, ingredients measured, and meat rinsed, you can spray your crockpot lightly with cooking spray and put the meat in. Combine all of the wet and dry ingredients, including garlic, and add them to the pot. If your liquid doesn’t quite cover the ribs, add little water. They will create their own liquid as they cook.



After you get it all in the bath, let it cook on low for around 8 hours, or on high for about 5 hours. Low and slow is always the way to go, though. hehe Totally didn’t mean to do that.

Anyway.. I always make my ribs with rice and veggies. And duh, I have an awesome rice cooker that the hubs got us! It really is a miracle maker in the kitchen. It makes PERFECT rice every time, and for just the 3 of us it makes more than enough.

One “serving” is about 2/3 of a cup and feeds 3 people very well, but you can make way more than that in this little thing. You put the rice in, we use Jasmine, and the correct amount of water, and let it cook. It automatically switches to “warming” once its done.



All in all, these ribs are amazing.. For anyone. Even picky eaters. They dont taste super tangy, or spicy, and they come out so freakin tender its crazy. You could totally do the taco thing if thats more appealing to you! I really suggest everyone tries these, they’re perfection.




Crock Pot Ribs with Mac n Cheese!

Im really not a fan of sticky, messy, gooey ribs.. sue me! I dont care about the mess getting on my face, but I can’t stand when stuff gets under my nails. Weird? Cool.

My friend Jessica made some crock pot ribs the other day that looked too dank to pass up, so I decided to make my own version tonight.


Pork Loin Back Ribs – 1 slab
1 bottle BBQ Sauce – whatever style you prefer
1/2 Onion – white or yellow
Garlic – 5 cloves (we LOVE garlic in this house)
Water – amount tbd depending on crock pot size

First and foremost, like all meat, I washed it off. No, silly, don’t use soap.. Just rinse the meat in cool water to get all of the blood and “residuals” off. Then pat dry with paper towels. Place the rack meat side down on a cutting board (I used two together since the rack was longer than one single board) and cut into serving size pieces, about 3 ribs.




After the ribs have been sectioned, turn your broiler on low and dry season them with whatever you like. I rubbed garlic salt, paprika, onion powder, and fresh cracked pepper into the meat like it was lotion and then arranged them on a baking sheet to brown under the broiler. I kept mine in for about 5min before turning the whole pan clockwise to get all of the ribs evenly, and kept them in another 5min.


While they were browning, I cut the half onion (leftover from last night) into three pieces, and took the ends off of the garlic cloves. Keeping these ingredients as large as you can is helpful when cooking in a crockpot.

When the ribs are browned to your liking, they’re ready for your pot!



After you get everything into the pot, add your whole bottle of BBQ sauce. I actually used 2 different kinds of sauce and added half of each bottle (hickory and a sweet one). Then add enough water to just barely cover the ribs, cover and cook on low for 6-7hrs or high for 3-4hrs. If you want them to fall off the bone, cook them longer. I didn’t want them that way so I only cooked them this long 🙂 They were PURRRRFECT!


Homestyle Mac n Cheese

4 tbsp butter or margarine, divided
1/4 cup flour
1 cup milk
1 small can Cream of Mushroom Soup
8 oz. VELVEETA®, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked
1/2 cup Shredded Cheddar Cheese
1/2 cup herb & garlic bread crumbs
This recipe is a little strange, but DON’T get scared.. I got a little worried, but it all worked out in the end.
Cook your pasta about 2min UNDER what the package suggests, this will keep your pasts firm when you bake it, and set aside.
Preheat oven to 350 degrees
Melt 3 of the 4 tablespoons of butter in a saucepan on medium heat, gradually add flour and mix with a wooden spoon. I’d suggest not using a whisk, like I did at first, because the butter and flour gets clumpy. Slowly add milk and mix *continuously*, making a sort of roux.. Keep the heat so that it is lightly simmering. The flour/butter will start to break down and mix into the milk getting thicker and ticker. Add the velveeta and mushroom soup, stirring continuously until all of the cheese has melted and everything is combined.
Spray your baking dish with PAM and pour noodles in, topping with cheese sauce. Add shredded cheese and mix until all of the noodles are coated.
I am a fan of breadcrumb topping on my mac n cheese, but you really dont have to add it if you aren’t into that kinda thing..
Take remaining butter and melt in a small dish, then add it to the breadcrumbs and mix well. Spread the mixture over the cheesy noodles, spreading around evenly with your hand, and bake for 20-30min or until lightly browned and bubbly!
I made some green beans on the side, but I was too hungry to bother taking pics of those, and c’mon now … who doesnt know how to make simple, steamed, green beans?
I hope you all enjoy this meal like we did! We are topping it off with some mint chocolate chip ice cream ❤ 🙂