Korean-Style Braised (Slow Cooker) Baby Back Ribs

Name: Korean-Style Braised (Slow Cooker) Baby Back Ribs
Total time: 206
Yield: 4
Ingredients: 2 pounds baby back pork ribs; 1 teaspoon salt, or to taste; 1 tablespoon canola oil; ½ cup soy sauce; ½ cup light soy sauce; ½ cup rice wine; ½ onion, cut into quarters; ¼ cup orange juice; 1 head garlic, chopped; ¼ cup minced fresh ginger root; 1 jalapeno pepper, chopped (Optional); 1 bunch scallions, trimmed and chopped

Recipe by William Leon from allrecipes.com

Dinner 3 Hr. 26 Mins.

Ingredients

4 servings

•

2 pounds baby back pork ribs
•

1 teaspoon salt, or to taste
•

1 tablespoon canola oil
•

½ cup soy sauce
•

½ cup light soy sauce
•

½ cup rice wine

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½ onion, cut into quarters
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¼ cup orange juice
•

1 head garlic, chopped
•

¼ cup minced fresh ginger root
•

1 jalapeno pepper, chopped (Optional)
•

1 bunch scallions, trimmed and chopped

Instructions

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.