-
-
My review
Korean-Style Braised (Slow Cooker) Baby Back Ribs
0 made it |
0 reviews
| 1 photos
20
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!"
Added to shopping list.
Go to shopping list.
Ingredients
3 h 26 m servings 533Original recipe yields 4 servings (2 pounds ribs)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- 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.