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Ribs! Some love em’, some don’t. I normally don’t make them around here because Husband Man isn’t a huge fan.
However, I wanted to put something different down on our menu this go round and these fit the bill.
This recipe is what happens when you combine sugar and soy sauce with other ingredients.
I have to admit, I was pretty darn skeptical about making this from the get go. Mostly due to the fact that it required 5-10 Jalapeno peppers!
No. That last sentence was not a typo. You read that right. 5-10. Not only 5-10….but 5-10 WHOLE ones. My curiosity won again however and I pushed on with making them.
One may think (like I did) that putting that many peppers in this dish would make it spicy and hot. Not the case. It actually added a smoky flavor, like the original recipe stated it would. And it made a nice compliment to the other ingredients that were in there.
Husband Man stated that they taste like the popular Korean dish, Bulgolgi. He was stationed in Korea many moons ago so he knows his stuff when it comes to that. I, however, had to take his word on it 😉
The best part about this whole thing is….it’s only 5 ingredients! Genius huh?
Make them for your family today 😉
1 package of beef or pork short ribs (we used half a package of long ones. We just cut them in half to fit inside the crock pot)
1 cup soy sauce
1 cup brown sugar
5-10 Jalapeno peppers, whole…not chopped (we used 6)
1/2 cup of water
1. Place ribs inside the slow cooker.
2. Place peppers all around and on top of the ribs.
3. Combine the soy sauce, brown sugar, and water in a bowl. Pour on top of the ribs.
4. Cook on low for 8 hours.
5. Serve with rice or mashed potatoes, beans, or salad.
**Libby’s Notes: I ended up cooking ours on high for 1 hour due to the ribs still being frozen. Then I cooked it on low for 8 hours.
Recipe Source: A Year of Slow Cooking