Okay, here we go! Korean short ribs in the slow cooker… This is gonna be good. Seriously good. Like, lick-the-plate-clean good. I’m talking about fall-apart tender, sweet-and-savory ribs that are SO easy to make. Dump, set, forget, and then BAM! Dinner is served. And you’ll look like a total rockstar. Trust me.

My husband, bless his heart, is obsessed with these. I swear, the first time I made them, he ate three helpings and then tried to sneak another rib when he thought I wasn’t looking. The kids love ’em too, especially with rice and some steamed broccoli (gotta get those veggies in, right?). It’s a total family win, and on busy weeknights, that’s worth its weight in gold. Plus, I love throwing everything in the slow cooker and just letting it do its thing. It’s like having a personal chef, only the chef is a kitchen appliance and you don’t have to pay it.

Why You’ll Love This Easy Slow Cooker Korean Short ribs recipe

It’s practically foolproof. Seriously, if I can do it (and I’ve set off the smoke alarm making toast), you can do it.
The ribs are fall-off-the-bone tender. Forget knives, you’ll just need a fork (or your fingers, let’s be real).
That sweet and savory flavor? Addictive. You’ve been warned.
It makes your house smell AMAZING. Like, better-than-a-candle amazing.
Leftovers are, dare I say, even better the next day? (If you even have leftovers…)

How to Make It

Okay, so first things first, grab your slow cooker. I use a pretty standard one, nothing fancy. Now, let’s get saucy! In a bowl (a big one!), whisk together all the marinade ingredients. We’re talking soy sauce (or tamari, if you’re gluten-free!), brown sugar, garlic (don’t skimp!), ginger, sesame oil (that stuff smells heavenly!), rice vinegar, pineapple juice, and a little bit of gochujang for a kick. Don’t have gochujang? Sriracha works in a pinch. I’ve been there.

Next, nestle those gorgeous short ribs into the slow cooker. Pour that beautiful marinade all over them, making sure every single rib is coated. You want them swimming in flavor! Now, add your pineapple chunks. Fresh is best, but canned works too. Just drain them well, nobody wants soggy ribs.

Pop the lid on and cook on low for 6-8 hours, or on high for 3-4 hours. Honestly, I usually go for low because I like the way the meat gets super tender. But if you’re in a rush, high works too. Just keep an eye on it!

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When they’re done, the ribs should be falling apart. Use tongs to carefully transfer them to a serving platter. Now, this is important: don’t throw away that sauce in the slow cooker! Skim off any excess fat (or don’t, I’m not judging), and then pour the sauce into a saucepan. Bring it to a simmer over medium heat, and let it reduce for a few minutes until it thickens up into a glorious glaze.

Drizzle that glaze all over the ribs, sprinkle with sesame seeds and sliced green onions, and BAM! You’re done. Prepare for applause.

Ingredient Notes

Short Ribs: Gotta have ‘em! Look for the ones that are nicely marbled with fat. That’s where all the flavor lives.
Soy Sauce: The base of the umami goodness. Low sodium is fine if you’re watching your salt intake, but full flavor is where it’s at.
Brown Sugar: This is what gives it that sticky, sweet thing. Light or dark, doesn’t matter! I’ve used both with zero regrets.
Garlic & Ginger: Don’t even THINK about using powder. Fresh is a must! It makes all the difference, seriously.
Sesame Oil: A little goes a long way, but it adds a nutty depth that you just can’t skip. It makes a BIG difference, promise.
Rice Vinegar: That little bit of tanginess is crucial for balancing out the sweetness. Don’t skip this!
Pineapple Juice: This tenderizes the meat, it’s why you can just shred this with a fork!
Gochujang: Adds a little heat, but it’s not overwhelming. If you’re spice-averse, start with a small amount and taste as you go.
Pineapple Chunks: Adds a little fruity sweetness and helps tenderize the ribs.

Recipe Steps:

Whisk: Combine all marinade ingredients in a bowl until well mixed.
Arrange: Place short ribs in the slow cooker.
Pour: Cover the ribs with the marinade and add pineapple chunks.
Cook: Slow cook on low for 6-8 hours or high for 3-4 hours, until ribs are tender.
Transfer: Remove ribs to a platter.
Reduce: Simmer the sauce in a saucepan until thickened.
Glaze: Drizzle the thickened sauce over the ribs.
Garnish: Sprinkle with sesame seeds and green onions.
Serve: Serve hot and enjoy.

What to Serve It With

Okay, so rice is a no-brainer. Fluffy white rice, brown rice, even quinoa if you’re feeling fancy. Steamed broccoli or green beans are a great way to add some greens. And if you’re feeling extra ambitious, some kimchi or quick pickled cucumbers would be amazing!

Tips & Mistakes

Don’t overcook the ribs! They should be fall-apart tender, but not mushy. If they’re starting to shred too easily, turn off the slow cooker.
If your sauce is too thin, you can add a cornstarch slurry (mix a tablespoon of cornstarch with a tablespoon of cold water) to the simmering sauce to thicken it up.
Forgot the ginger? I’ve done that. A pinch of ground ginger will work in a pinch. Just don’t tell anyone I said that.
Don’t be afraid to experiment with the amount of gochujang. I like it spicy, so I usually add a little extra. But if you’re sensitive to heat, start small.
If you’re using frozen short ribs, make sure to thaw them completely before cooking. Otherwise, they might not cook evenly.

Storage Tips

Leftover ribs can be stored in an airtight container in the fridge for up to 3-4 days. Honestly, they never last that long in my house. They’re amazing reheated, but you know what? They’re pretty darn good cold too. Don’t judge me, but I’ve been known to eat them straight from the fridge for breakfast. Hey, protein is protein!

Variations and Substitutions

No brown sugar? Honey or maple syrup will work just fine. I’ve used both and honestly couldn’t tell the difference.
Out of rice vinegar? Apple cider vinegar will do in a pinch. It’ll add a slightly different flavor, but it’ll still be delicious.
Don’t have gochujang? Sriracha is a great substitute. It’ll add the heat you need, just start with a small amount and taste as you go.
If you’re allergic to soy, you can use tamari or coconut aminos instead of soy sauce.
If you’re feeling adventurous, try adding some other veggies to the slow cooker. Mushrooms, carrots, or onions would all be great additions. I once threw in some bok choy during the last hour of cooking, and it was amazing!

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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Easy Slow Cooker Korean Short Ribs Recipe