Slow cooker ribs inspired by my favorite Korean chef in the LA area, Roy Choi, whose cooking will oversaturate your taste buds. Flavor profile of this recipe 12/10. These remind me of your typical pot roast prep that your mom may have made growing up...if your mom happened to be a Korean man who went on to create the first fusion taco truck. Enjoy over a bed of steamed rice and your favorite banchan!


Recipe Summary

15 mins
3 hrs 11 mins
3 hrs 26 mins
2 pounds ribs


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Note:

Use any high-temperature oil (not olive oil) for browning the ribs.

Editor's Note:

Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.

Nutrition Facts

533 calories; protein 30.3g; carbohydrates 20.8g; fat 33.1g; cholesterol 116.8mg; sodium 3561.6mg. Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe is fairly labor intensive with 3 cooking methods (pan browning, slow cooker, and broiler) but on a rainy Sunday what else is there to do. These ribs were spot on delicious and my wife and I ate almost an entire rack of ribs. Although the recipe doesn't specify, I did cut the rib rack into individual ribs before cooking. I made the recipe as written and it was fantastic. A side of brown rice, Kimchi, and Brussel sprout slaw made a first class meal. This is a do over for us. Read More
Rating: 5 stars
Wow, wow, wow. This was excellent and easy to make! I didn’t have light soy sauce so just used 1 cup of soy sauce. I also couldn’t find rice wine, so used sherry wine instead. Tasted exactly like Korean ribs I’ve had in the past. This a definite repeater. Read More