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
- Wash ribs and pat dry. Salt ribs liberally.
- Heat oil in a skillet over high heat. Add ribs. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
- Place browned ribs in a 3-quart slow cooker.
- 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.
- 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.
- 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)