Korean BBQ Beef Short Ribs

4 to 4 1/2 pounds beef short ribs
1/4 cup chopped green onions with tops
1/4 cup tamari or soy sauce
1/4 cup beef broth or water
1 TBSP brown sugar
2 tsp minced fresh ginger
2 tsp minced garlic
1/2 tsp black pepper
2 tsp Asian sesame oil
Hot cooked rice or linguine pasta
2 tsp sesame seeds, toasted

Place ribs in the crock pot slow cooker. Combine green onions, soy sauce, broth, brown sugar, ginger, garlic and pepper in medium bowl; mix well and pour over ribs. Cover; cook on LOW 7 to 8 hours or on HIGH for 3 to 4 hours or until ribs are fork tender.

Remove ribs from cooking liquid, cool slightly. Trim excess fat. Cut rib meat into bite-sized pieces discarding bones and fat.

Let cooking liquid stand 5 minutes to allow fat to rise. Skim off fat.

Stir sesame oil into liquid. Return beef to stoneware. Cover; cook LOW 15 to 30 minutes or until mixture is hot.

Serve with rice or pasta and garnish with sesame seeds.

Variation: Substitute 3 pounds boneless short ribs for beef short ribs.