Scoop out, strain and transfer to the slow cooker.
Mix together the soy sauce, lime juice and sugar. Throw in the peppercorns, star anise, chilies, garlic, ginger and bay leaf. Taste. If you’re not satisfied with the balance of flavors, make the adjustments now.
Pour the sauce mixture over the beef.
Turn the slow cooker on to HIGH. After two hours, set the slow cooker to LOW and cook the beef overnight or for about eight to 10 hours.
Strain the beef. Keep hot.
Strain the sauce and measure. Stir in half as much sugar. Boil over medium heat, uncovered, until syrupy.
Pour the glaze over the beef. Sprinkle with sliced scallions, torn cilantro and toasted sesame seeds. Serve at once.
If you’re preparing the beef ribs a day or two in advance, transfer the beef and all the contents of the slow cooker to a shallow container so that the beef pieces are in a single layer and all are touching the sauce. A wide baking dish is ideal. Cover tightly with foil and keep in the fridge.
Thirty minutes before serving time, reheat the beef, still covered, in a 325F oven for about 20 minutes.
Lift out the meat and move to the food warmer or serving platter. Strain the sauce and make the glaze. Proceed as above.
Updated from a recipe originally published on December 4, 2013.
Slow cooker Asian-style glazed beef ribs printed from https://casaveneracion.com/slow-cooker-asian-style-glazed-beef-ribs/ for personal use only. Not for republication nor distribution.