In a 6-quart slow cooker, add ribs and enough water to cover ribs. Set aside and soak for about 1 hour; drain. Add onion, garlic, pear, sugar, water, shoyu, and sesame oil. Cook on high for 4 hours or low for 8 hours. Skim accumulated fat occasionally. Add water, as necessary, to keep the braising liquid from reducing too much. Add carrots, potatoes and chestnuts in the last 1 to 2 hours of cooking; cook until vegetables are tender. Add salt and pepper to taste. Serve with steamed rice. Garnish meat with toasted pine nuts or sesame seeds. Serves 3.
Variations: Boneless short ribs or pork spare ribs (dweji galbi) may be substituted.
Approximate Nutrient Analysis per serving (not including salt to taste or garnish nuts and seeds):
700 calories, 42 g fat, 16 g saturated fat, 105 mg cholesterol, 900 mg sodium, 49 g carbohydrate, 8 g fiber, 21 g sugar, 33 g protein
