We made this delicious ribs for shabbat. Cook in the slow-cooker 6 hours (if you go for 7, the meat falls off the bone more) and then finished on the grill to build up the caramel (you can do it in the broiler, as the recipe suggests). We added fresh mint, lime juice and chili flakes to the udon salad to take it up a notch. Delicious!
Recipe adapted from Real Simple
• 1/3 cup soy sauce
• 1/2 cup packed light brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil
• 1 1-inch piece fresh ginger, peeled and sliced
• 1/4 to 1/2 teaspoon cayenne pepper
• 4 pounds Grow and Behold Flanken or Plate Flanken/Short Ribs (or a mixture)
• 1 8.8-ounce package udon noodles
• 1 bunch radishes (about 8), halved and thinly sliced
• 1/4 cup fresh cilantro leaves
• 4 scallions, sliced
In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne. Add the ribs and turn to coat.
Cover and cook until the ribs are tender, on low for 6 to 7 hours or on high for 3 to 4 hours (this will shorten total recipe time).
Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil-lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the meaty side of the ribs with half of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3 to 4 minutes. (You can also do this on the grill).
If you’re making the recipe ahead, chill the meat and the sauce separately. The fat will rise to the top of the sauce, which you may skim off before reheating.
Meanwhile, cook the noodles according to the package directions. Drain and run under cold water to cool. Add the noodles to the bowl of remaining cooking liquid from the slow cooker and toss with the radishes, cilantro, and scallions. Add fresh mint, lime juice and chili flakes if desired. Serve the ribs with the udon salad.