For a thicker sauce, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the sauce during the last 30 minutes of cooking, allowing it to thicken to your desired consistency. Consider searing the short ribs in a hot pan before placing them in the slow cooker. This will add an extra layer of flavor through the Maillard reaction, enhancing the overall richness of the dish. Serve these Sweet Asian Short Ribs with a side of steamed rice, quinoa, or your favorite Asian-inspired vegetable dish for a complete and satisfying meal. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Jerome Terry
Jun 25, 2025John S: I added a pinch of cayenne pepper for extra heat. Delicious!
Osvaldo Wilkinson
Jun 17, 2025Michael P: I love this recipe! I added a splash of bourbon to the sauce and it took it to the next level.
Cary Pfeffer
Jun 3, 2025Kevin R: Great recipe! I'm looking forward to trying other variations.
Adolf Hettinger
Apr 19, 2025Emily L: I made this for a dinner party and everyone raved about it! The slow cooker makes it so easy to prepare in advance.
Bernadette Kautzer
Apr 8, 2025David B: This recipe is a keeper. The sauce is the perfect balance of sweet and savory. I used apricot preserves and it worked perfectly.
Edgar Frami
Mar 22, 2025Ashley T: Made this last night, so easy and delicious! The house smelled amazing all day.
Nora Romaguera
Mar 10, 2025Sarah M: Absolutely amazing! The ribs were so tender and flavorful. My family devoured them!
Philip Sauer
Jan 27, 2025Jessica K: My short ribs were a little tough after 6 hours on low. I cooked them for another hour and they were perfect. Just be sure to adjust the cooking time as needed.
Leon Swaniawski
Jan 17, 2025Amy W: This is a fantastic recipe! Thank you for sharing!