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.

baby back pork ribs, salt, canola oil, soy sauce, soy sauce, rice wine, onion, orange juice, garlic, fresh ginger root, pepper, scallions

Taken from www.allrecipes.com/recipe/262041/korean-style-braised-slow-cooker-baby-back-ribs/ (may not work)