Grass-fed Korean Beef Ribs over Coconut Rice

I'm trying really hard to cook with what I have on hand which is a variety of grass-fed beef I picked up from A Bar H Farm a few months ago. So far, I've really liked the flavor of the beef and these ribs were no exception. Whats even better is I cooked them in the crock pot all day so there wasn't a lot of work in preparation for a good Sunday night dinner. I found the original recipe for the ribs at Daily Unadventures in Cooking but I did make a few changes which you'll see below.

Korean Style Beef Ribs
adapted from Daily Unadventures in Cooking
(serves 4)

4 pounds beef ribs
3/4 C soy sauce
1 1/2 C orange juice
2T rice vinegar
2T ginger, grated
2t hot chili flakes
3 cloves garlic, finely minced
2T toasted sesame oil (next time I would substitute olive oil for 1 T of the sesame oil as it was a little strong for me)
2T honey
3T toasted sesame seeds, for garnish
2 scallions, thinly sliced for garnish
2T corn starch, as needed
olive oil
salt and pepper

Heat olive oil in a large dutch oven over medium high heat. Season the ribs with salt and pepper. Brown ribs in batches until all ribs are nicely browned on all sides

In a large bowl combine the soy sauce, juice, vinegar, ginger, garlic, chili, oil and honey and mix well (this can be made in advance as I did, the night before).

Transfer ribs to slow cooker and pour sauce over top. Cook on low for 6-8 hours or until meat is very tender. Remove the ribs to a platter and pour the sauce from the crock pot into a gravy separator. Pour the sauce (without the excess fat) into a medium sauce pan and bring to a boil. Make a slurry with equal parts cornstarch and water and add to the sauce to thicken. Reduce heat and simmer until sauce is at desired consistency. Serve ribs over rice and top with sauce. Garnish with scallions and toasted sesame seeds if desired.

For the rice I followed this recipe I found over at Jaden's Steamy Kitchen. I really liked the mellow sweet flavor of the rice which really paired well with the ribs.