I made these for a family that was going through a rough time, and it was so fabulous and easy. I used a slow cooker, and the only thing I will do differently next time is to use more short ribs. They cook down to not a whole lot of meat, mostly fat and bone. It was super with some mashed potatoes and green beans.

This is a five star recipe! My husband and kids all loved it. I changed the recipe a little, I used hot sesame oil, left out the sugars and instead used a couple of squirts of honey and it turned out perfect! Next time I'll try adding chopped green onions. Thanks for sharing this fabulous recipe!

Off the hook!! Follow this recipe exactly as written. You will not be sorry. I did have the ribs butterflied by the butcher and cooked them on my All Clad grille pan. Simply delicious! Thank you for sharing.

I followed this recipe with the exception of the white sugar-I just used slightly less then a 1/4 cup of brown sugar and I added a few teaspoons of chili oil (we prefer more spicy to sweet). I let it marinate overnight and then threw it in the crock pot for 4 hours-it was SO yummy! Meat just fell off the bone! Next time I would probably serve with some form of potato vs. rice as the sauce is pretty greasy for pouring over rice. Enjoy!

I didn't follow the measurements exactly I just poured things to taste. I did add sliced green onions instead of the mince onion and added a grated pear to help tenderize it. Definitely get the flanken style shortribs. I love the chewy skin part near the bone! yum! Note: it gets very smokey if you grill indoors learn that the hard way =) will definitely try making it with the slow cooker as some reviewers did

This recipe is great. I have a friend who was born and raised in Korea. These ribs tasted just like the ones she makes. I used boneless short ribs instead just because I am picky about bones in my meat and they still turned out great.

used as a marinade for ground beef and stir fried it with left over rice and some veggies, and it was delicious!

I made this in the crock-pot and it turned out very well, next time I will try grilling/broiling it. I omitted the white sugar to help reduce calories and it was still very good. Thanks for sharing.

Absolutely delicious! I added sliced green onions to the marinade, even for the ribs. Served this to a culinary arts teacher and a man who is a very picky eater--he ate several servings and she took the recipe to share with her class. Give it a try, it is wonderful. Thanks for sharing this recipe.

Can't see how you can go wrong with this recipe. I put everything together in the crock pot and cooked it on low all day. I used pork baby back ribs, (I boiled them first), but this would work with chicken, beef, old socks, you name it. So good.

perfect! just like my friends mom makes:)

OMG! These short ribs are very good! At first I marinated for two days then put them in the broiler...WONDERFUL!! The second time (a week later) I marinated one day and put on the grill. Much better the first time but very good marinade! Serve with white rice

There are many variations to this recipe that I suggest you try. In my family's recipe, we add diced (asian) pears and red wine. You can add other fruits to it as well and it turns out even more delicious.

If you want to use a slow cooker, you may add some peeled potatoes chopped into chunks of 1 1/2 - 2 inches. It's pretty good as well, and use beef flanken instead of using california ribs.

this was really good. my husband loved it! I didnt have time to marinate the ribs as indicated, and it still came out great! i also ran out of brown sugar, so i substitued some molasses. I can't wait to make this again so i can marinate the meat for more flavor. I also crock potted it for about 6-7 hours on low. easy and yummy!

Excellent and authentic recipe, thank you!

Slow cooked in crock pot - fabulous!!!

too much pepper

I followed the recipe exactly and this was phenomenal. I froze the marinade to reuse. We all loved it!

This was excellent! I marinated for about 36 hours and followed the recipe, except I slow baked mine in the oven and then placed the ribs under the broiler to crisp up. The flavor was divine! Thanks for the post!