Since the slow cooked pork shoulder turned out well, and there were 2 logo design projects that needed to get finalized, so I decided to find another crock pot recipe. This one was modified since I didn’t have any cabbage around, so Napa cabbage was used instead, which watered down the sauce and made it into a broth for the rice, very delicious!

• 1/4 cup low-sodium soy sauce
• 1/8 cup brown sugar
• 1/8 cup rice vinegar
• 1/8 spicy Korean BBQ Sauce
• 2 cloves garlic, peeled and smashed
• 1 tablespoon grated fresh ginger
• 1/4 teaspoon crushed red pepper
• 6 beef short ribs (about 2 pounds)
• 1 medium Napa cabbage, cut into big pieces

1. In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, Korean BBQ sauce, garlic, ginger, and red pepper. Add the short ribs and arrange in thin layers. Lay the Napa cabbage on top.
2. Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours―see note below), until the meat is tender and easily pulls away from the bone.That’s it!