Easy Slow Cooker Gochujang Spare Ribs Step-by-step instructions

Before you start

Before beginning, ensure that you have cleaned your work surface thoroughly. Prepare the spare ribs by patting them dry with paper towels to ensure the sauce adheres properly. Slice the onion into thick, uniform half-moons so they maintain some texture after the long braise.

Mince your garlic finely so it dissolves into the sauce rather than leaving large, harsh chunks.

Have all ingredients measured and ready to go; the assembly process is very quick, and having everything prepped allows you to layer the slow cooker efficiently and get the machine running without delay.

Instructions

Assembly Phase

1. 1Layering the Slow Cooker
   Arrange the spare rib sections evenly around the interior walls of the slow cooker insert. Once the meat is positioned, layer the sliced onions in the center and sprinkle the minced garlic over the top to ensure even distribution of aromatics.
   Look for The ribs should form a ring around the edge of the pot.
   Tip Positioning the ribs against the wall helps them cook more evenly in the direct heat.

The ribs should be tightly packed in a ring against the sides of the slow cooker insert, with the onions and garlic nestled in the center. This creates a stable foundation for the braising process.

Braising Phase

2. 2Adding Sauce and Braising
   Pour the gochujang sauce directly over the ribs and onions. Cover the slow cooker with the lid and set it to cook on low for 8 hours. The sauce will combine with the juices released by the pork and onions to create a rich braising liquid.
   Look for The sauce should be distributed over all the meat surfaces.
   Tip Resist the urge to lift the lid during the first few hours to maintain a steady temperature.

The ribs should be completely covered by the lid. During this time, the kitchen will begin to smell of garlic and savory chili. You should not see any steam escaping if the lid is seated properly.

Serving Phase

3. 3Finishing and Serving
   Once the cooking time is complete, verify the pork is tender and reaches an internal temperature of 145°F (63°C). Let the ribs rest for 5 minutes before serving to ensure the juices redistribute throughout the meat. Transfer the ribs to a serving platter and spoon the thickened sauce over the top.
   Look for The meat should be very tender and easily easing off the bone.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip If the sauce is too thin, you can remove the ribs and simmer the liquid in a saucepan until it reaches your desired consistency.

The meat should look dark, glazed, and tender. When you lift a rib with tongs, the meat should naturally sag, indicating it is cooked through and ready to be served on a warm platter.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the ribs from cooking evenly. Another error is checking on the ribs too frequently; every time the lid is lifted, heat and moisture escape, which extends the cooking time and can lead to uneven results.

Finally, ensure you are using fresh garlic rather than garlic powder, as the raw aromatics are essential for building the base of the braising liquid. Avoid adding too much liquid, as the onions and ribs will naturally release a significant amount of water during the cooking process.

How to tell it’s done

The ribs are ready when the meat is exceptionally tender and pulls away from the bone with minimal resistance. Use a meat thermometer to check that the internal temperature of the thickest part of the meat reaches at least 145°F (63°C).

The sauce should have thickened into a glossy, dark red glaze that clings to the ribs. If the meat still feels firm or the bone does not move easily when tugged, continue cooking for another 30 to 60 minutes as individual slow cookers vary in their heat output.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest