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Korean-Style Braised (Slow Cooker) Baby Back Ribs

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William Leon

"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!"
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3 h 26 m servings 533 cals
Original recipe yields 4 servings (2 pounds ribs)

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  • Prep

  • Cook

  • Ready In

  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.


  • 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

Per Serving: 533 calories; 33.1 g fat; 20.8 g carbohydrates; 30.3 g protein; 117 mg cholesterol; 3562 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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