Infused with Asian flavors such as ginger, soy, rice vingar and cayenne, then served with fun udon noodles, this sticky ginger soy marinade pairs perfectly with short ribs or flanken.
- Cook Time
- Prep Time
- ⅓ cup soy sauce
- ½ 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
- ¼ to ½ teaspoon cayenne pepper
- 1 (8.8 ounce) package udon noodles
- 1 bunch radishes (about 8), halved and thinly sliced
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- 4 scallions, sliced
- 1 lime, in wedges (for serving – optional)
1. In a 4-6 quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne. Add the ribs and turn to coat.
2. Cover and cook until the ribs are tender, on low for 6-7 hours or on high for 3-4 hours (this will shorten total recipe time).
3. 20 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- 4 minutes. (You can also do this on the grill).
4. 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.
5. 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, mint and scallions. Serve the ribs with the udon salad and lime wedges, if desired.
Recipe adapted from Real Simple