My favorite Korean chef in the Los Angeles region, Roy Choi, whose food will overpower your taste buds, was the inspiration for these slow cooker ribs. This recipe’s flavor profile is a 12/10. These make me think of the standard pot roast preparation that your mother might have done when you were a child—if your mother had been a Korean man who later went on to develop the first fusion taco truck, that is. Enjoy with your favorite banchan and a bed of steaming rice!
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 11 mins |
| Total Time: | 3 hrs 26 mins |
| Servings: | 4 |
| Yield: | 2 pounds ribs |
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
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.
- Use any high-temperature oil (not olive oil) for browning the ribs.
- Nutrition data for this recipe includes the full amount of sauce ingredients. The actual amount of sauce consumed will vary.
Nutrition Facts
| Calories | 533 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 11 g |
| Sodium | 3562 mg |
| Sugars | 5 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
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.
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.