Korean Style Short Ribs

5 lbs beef short ribs or 5 lbs pork ribs
1/2 cup low sodium soy sauce
1/2 cup packed light brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons minced fresh ginger
4 garlic cloves, crushed
1/2 teaspoon red pepper flakes

I actually used 1 lb. of bonesless, skinless, country-style ribs I got on sale! With my 1 lb. of meat I halved the rest of the sauce and it turned out to be just right.
Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl. Place ribs in 5 quart slow cooker (or smaller if you're not using as much meat. It goes really dry if your crock pot is too big). Add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender. Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine 3 TB cornstarch and 3 TB water to make a slurry, blend with leftover sauce in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened.

Kevin and I thought this tasted similar to the teriyaki beef at Tucanos!!