Slow Cooker Korean BBQ Baby Back Ribs Recipe

Ingredients

• 2 pounds baby back pork ribs
• 1 teaspoon salt, or to taste
• 1 tablespoon canola oil
• 0.5 onion, cut into quarters
• 0.5 cup soy sauce
• 0.5 cup light soy sauce
• 0.5 cup rice wine
• 0.25 cup orange juice
• 0.25 cup minced fresh ginger root
• 1 head garlic, chopped
• 1 jalapeno pepper, chopped
• 1 bunch scallions, trimmed and chopped

Instructions

1. Wash the baby back ribs and pat them dry. Season generously with salt.
2. Heat oil in a skillet over high heat. Add the ribs and cook, turning occasionally, until browned on all sides, approximately 6 to 8 minutes. Transfer the browned ribs to a 3-quart slow cooker.
3. Combine onion, soy sauce, light soy sauce, rice wine, orange juice, ginger, garlic, and jalapeño in a blender. Cover and blend until smooth. Pour the sauce evenly over the ribs in the slow cooker, then cover.
4. Cook on High heat until the meat is very tender and easily pulls away from the bone, usually about 3 to 4 hours.
5. Position an oven rack about 6 inches from the broiler and preheat the broiler. Transfer the ribs to a baking sheet or roasting pan.
6. Broil the ribs under the preheated broiler until they are nicely charred but not burned, about 5 minutes. Garnish generously with fresh scallions before serving.

Nutrition

• Calories: 533 kcal
• Fat Content: 33 g
• Fiber Content: 3 g
• Sugar Content: 5 g
• Sodium Content: 3562 mg
• Protein Content: 30 g
• Cholesterol Content: 117 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 11 g
• Unsaturated Fat Content: 0 g