Ingredients:
- 2.5 lbs (1.13 kg) boneless beef ribs, cut into 2-inch (5 cm) pieces
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch (2.5 cm) piece of ginger, peeled and grated
- 1 cup (240 ml) ketchup
- 1/2 cup (120 ml) soy sauce (low sodium preferred)
- 1/4 cup (60 ml) brown sugar, packed
- 2 tbsp rice vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp sriracha (or more to taste)
- 1 tsp smoked paprika
- 1/2 tsp ground black pepper
- 1/4 cup (60 ml) water (or beef broth)
- 1 tbsp cornstarch (mixed with 2 tbsp cold water)
- Sesame seeds (optional)
- Chopped green onions (optional)
Instructions:
- Pat the beef ribs dry with paper towels.
- Heat vegetable oil in a large skillet over medium-high heat. Sear the ribs in batches until browned on all sides. Remove ribs from skillet and set aside. If using a slow cooker, you can skip this step, but searing adds depth of flavor.
- In the same skillet (or directly in the slow cooker, if not searing), sauté the chopped onion until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- In a bowl, whisk together the ketchup, soy sauce, brown sugar, rice vinegar, Worcestershire sauce, sriracha, smoked paprika, black pepper, and water/broth.
- Place the seared ribs (or uncooked ribs) in the slow cooker or Dutch oven. Pour the sauce over the ribs, ensuring they are mostly submerged.
- Slow Cooker: Cook on low for 6-8 hours or on high for 3-4 hours, or until the ribs are fork-tender. Oven: Cover the Dutch oven tightly and bake at 300°F (150°C) for 3-3.5 hours, or until the ribs are fork-tender.
- Remove the ribs from the slow cooker or Dutch oven and set aside. Skim off any excess fat from the sauce. Bring the sauce to a simmer in a saucepan on the stovetop. Whisk in the cornstarch slurry and cook until the sauce has thickened to your desired consistency.
- Return the cooked ribs to the thickened sauce and toss to coat.
- Garnish with sesame seeds and chopped green onions (optional). Serve hot.