It has been really, really cold here these past two weeks with sub zero temperatures and literally bone chilling wind chills. Thank God, modern homes are equipped with a furnace and fireplace so that we can weather this bitter cold comfortably indoors. I can’t really complain as I am a stay-at-home mom and can limit going outdoors to a minimum at this time. My heart goes out to those who have to work outdoors. Good thing we will have a reprieve this coming weekend where the temperature will rise above zero Fahrenheit, still very cold by most standards but certainly much better than what we are experiencing right now.
If you are a parent working outside the home, a comforting thought is having a hot dish waiting for you and your family when you step in the door. That is where the slow cooker comes in. It is no wonder that slow cooker dishes are so popular at this time of the year. All the ingredients can be placed in the insert the night before and simply popped into the cooker in the morning. It should always be set to cook at low for 6 to 8 hours unless you know you will be home before that.
This recipe is one that I have cooked countless times on the stove. I have converted it to work just as well in the slow cooker. I added the potatoes to absorb some of the gravy and to thicken the sauce. It can certainly be omitted if preferred. For minimum prep work, I used the Korean gochujang for the chili paste. I did set the slow cooker to cook on high for 4 hours but you can set it to slow for 6 to 8 hours instead.
- 2¼ lbs (1kg) bone-in pork ribs, cut into smaller pieces
- 3 small potatoes, peeled and cut into chunks
- 1 tbsp salted/fermented black beans, chopped
- 1 tbsp salted/fermented soy beans, chopped
- 2 tbsp ginger, minced
- 2 tsp chili paste
- 1 tsp sugar
- 1 tbsp corn starch
Place pork ribs and potatoes in slow cooker insert.
Combine all sauce ingredients with 1 cup (240ml) water in a small bowl. Pour over pork ribs and potatoes.
Cover and cook on high for 4 hours.
Enjoy…..and have a wonderful day!