Ingredients
2lbsbaby back pork ribs
1tspsalt,or to taste
1tbspcanola oil
½cupsoy sauce
½cuplight soy sauce
½cuprice wine
½onion,cut into quarters
¼cuporange juice
1headgarlic,chopped
¼cupfresh ginger root,minced
1jalapeno pepper,chopped
1bunchscallions,trimmed and chopped
Preparation
Wash ribs and pat dry. Salt ribs liberally.
Heat oil in a skillet over high heat. Add ribs. Cook for 6 to 8 minutes, turning occasionally until browned on all sides.
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 ribs in the slow cooker. Cover and cook on High for 3 to 4 hours until the meat pulls away easily from the bone.
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 for about 5 minutes until nicely charred but not burned. Garnish with scallions.
