Slow-Cooker Spicy Korean Pork Ribs (4 Servings)

Divide trimmed ribs between the bones and pat dry with paper towels. Do not wash raw pork; use separate utensils to prevent splashes and cross-contamination.

Cut potato, carrot and onion into large pieces, prepare aromatics and use a slow cooker large enough for all ingredients.

Combine chili flakes, sugar, salt, pepper, soy sauce, rice wine, honey, gochujang, doenjang and grated apple. Reserve sesame oil and seeds.

Coat ribs in sauce in the slow cooker, add vegetables and aromatics, and cover according to the appliance directions.

Cook on HIGH about 4–5 hours until ribs and potato are tender. Verify pork reaches at least 63°C (145°F) and rest it three minutes; continue braising until the desired tenderness.

Open the lid away from your face to avoid steam, skim fat and finish with sesame oil and seeds. Refrigerate leftovers in shallow containers within two hours.