Slow Cooker Asian-Style Short Ribs

  • Author: Katja from Savory Lotus



  • 4 pounds beef short ribs


  • 1/2 cup coconut aminos (like these)
  • 1/2 cup good quality homemade broth
  • 2 TBS apple cider vinegar (I use this one)
  • 4 TBS raw honey
  • 1 TBS grated ginger
  • 5 cloves of fresh garlic, minced



  1. Place short ribs at the bottom of your slow cooker.
  2. Combine all sauce ingredients and pour over top of ribs. Toss to evenly coat.
  3. Cook on LOW for at least 6 hours, turning the ribs once for more even cooking.
  4. Remove ribs from slow cooker and set aside to cool. Skim fat from top of liquid in the slow cooker. (I pour it into a large measuring cup and place it in the fridge for a bit so the fat rises to the surface.)
  5. Pour the liquid from the slow cooker into a small pot on the stove top. Bring to a boil, then lower heat and allow to simmer for 8-10 minutes to reduce liquid. Remove from heat and stir in 1 TBS toasted sesame oil.
  6. Using your fingers, pull the meat off of the bones and shred into small chunks. Pour desired amount of sauce over top and stir to evenly coat.
  7. Garnish with green onions and sesame seeds. Serve over cute little lettuce cups. Eat and Enjoy!