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

3 hrs 11 mins
3 hrs 26 mins
15 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