1 to 1 1/2 tsp SPG seasoning (salt, pepper, garlic)
1 medium onion, sliced
1/2 cup shoyu (soy sauce)
1/3 cup cane vinegar or apple cider vinegar
1/3 cup brown sugar
1/4 cup water
2 Tbsp oyster sauce
1 Tbsp sesame oil
2 Tbsp minced garlic
1 tsp black peppercorns, lightly crushed
1 tsp ground black pepper
3 bay leaves
For the slurry
1 Tbsp cornstarch
2 Tbsp cold water
To garnish
Crispy garlic
Sliced green onions
Directions
Rinse the short ribs if needed, then pat them completely dry. Optionally season lightly with SPG.
Sear the ribs in a hot skillet for 1 to 2 minutes per side, just until browned.
Arrange the ribs in the crockpot, then top with the sliced onions.
Mix the shoyu, vinegar, brown sugar, water, oyster sauce, sesame oil, garlic, crushed peppercorns and ground pepper. Pour it over the ribs and add the bay leaves.
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until tender. Flanken ribs are thin, so check them early to keep them from completely falling apart.
Transfer the ribs to a sheet pan. Skim the excess fat from the cooking liquid, then simmer the liquid in a saucepan for 5 to 10 minutes.
Mix the cornstarch and cold water, then whisk the slurry into the simmering sauce until glossy and lightly thickened.
Spoon the sauce over the ribs.
Serve over rice and finish with crispy garlic and sliced green onions.
Episode 3 of Stephen Kina's crockpot series: flanken short ribs cooked low and slow in a sweet, savory and tangy adobo sauce until tender, then finished for sticky caramelized edges. From 406_bbq on Instagram.
