Korean-Style Braised (Slow Cooker) Baby Back Ribs

Korean-Style Braised (Slow Cooker) Baby Back Ribs
  • 2 pounds baby back pork ribs
  • 1 teaspoon salt, or to taste
  • 1 tablespoon canola oil
  • 1/2 cup soy sauce
  • 1/2 cup light soy sauce
  • 1/2 cup rice wine
  • 1/2 onion, cut into quarters
  • 1/4 cup orange juice
  • 1 head garlic, chopped
  • 1/4 cup minced fresh ginger root
  • 1 jalapeno pepper, chopped (optional)
  • 1 bunch scallions, trimmed and chopped


  1. Wash ribs and pat dry. Salt ribs liberally.
  2. Heat oil in a skillet over high heat. Add ribs. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
  3. Place browned ribs in a 3-quart slow cooker.
  4. Place soy sauce, light soy sauce, rice wine, onion, orange juice, garlic, ginger, and jalapeno into a blender. Cover and blend until combined. Pour sauce over the the ribs in the slow cooker. Cover and cook on High until meat pulls away easily from the bone, 3 to 4 hours.
  5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
  6. Bake ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

04/15/2018
Korean-Style Braised (Slow Cooker) Baby Back Ribs, recipe PT15M PT1H 5 455 calories

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