Blend soy sauce, sugar, oil, vinegar, ginger, garlic, and red pepper in a bowl.
Place ribs in a 5 qt. slow cooker, add sauce. Cover, cook on low for 8 hours, until meat is tender.
Transfer ribs to a platter.
Combine cornstarch and 3 T. water; blend with liquid in a saucepan. Bring to a boil over medium-high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots.
Top ribs with sauce, scallions, and sesame seeds.
Serve over cooked jasmine rice.
Ingredients
1/2 cup Asian Pride® Soy Sauce
1/2 cup West Creek® Sugar, Brown
2 tbsp Asian Pride® Sesame Oil
2 tbsp Asian Pride® Rice Wine Vinegar
2 tbsp Peak Fresh Produce® ginger, minced
4 ea Peak Fresh Produce® Garlic, Clove(s), crushed
1/2 tsp Roma® Red Pepper Flakes
5 lbs Braveheart® Black Angus Beef Short Ribs, cut Dino Rib style, trim off fat before cooking
3 tbsp West Creek® cornstarch
1 1/2 cup Peak Fresh Produce® Carrot(s), shredded
3 ea Peak Fresh Produce® Scallion(s), trimmed and thinly sliced
