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Slow Cooker Sticky Korean Ribs

Christina Hitchcock
  • 495 minutes
  • Serves 4

INGREDIENTS

2

racks baby back ribs

1/2 cup

brown sugar

1 tbsp

paprika

2 tsp

chili powder

2 tbsp

garlic powder

1 tsp

ground ginger

1/2 tsp

ground black pepper

1 tbsp

salt

1 tbsp

fresh ginger (grated)

2 tsp

ground black pepper

1 tsp

onion powder

6 cloves

garlic (minced)

2 tbsp

sweet chili sauce

1/3 cup

balsamic vinegar

1/3 cup

rice wine vinegar

2/3 cup

low-sodium soy sauce

2/3 cup

honey

1 tsp

gochujang (Korean chili paste)

1 tbsp

cornstarch

1 tbsp

water