Korean Style Short Ribs (Slow Cooker)

• ¹⁄₂cup low sodium soy sauce
• ¹⁄₂cup packed light brown sugar
• 2tablespoons sesame oil
• 2tablespoons rice vinegar
• 2tablespoons minced fresh ginger
• 4garlic cloves, crushed
• ¹⁄₂teaspoon red pepper flakes
• 5lbs beef short ribs or 5 lbs pork ribs
• 3tablespoons cornstarch
• 1 ¹⁄₂cups shredded carrots
• 3scallions, trimmed and thinly sliced
• 1tablespoon sesame seeds
• 3cups cooked white rice

Directions

1. Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.
2. Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.
3. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.
4. Serve over cooked rice.
5. http://www.food.com/recipe/korean-style-short-ribs-crock-pot-266161