yield: 4 servings
time: 7 hours
active time: 10 minutes
ingredients
2 - 2 1/2 lb. rack baby back ribs
kosher salt
3/4 cup this little goat went to korea, divided
1/4 cup thinly sliced scallion greens, for topping
2 tbsp toasted sesame seeds, for topping
preparation
Season ribs on both sides with kosher salt. Place in a mixing bowl or baking dish and toss with ½ cup This Little Goat went to Korea sauce until well coated. If desired, line the bowl of a 6-quart slow cooker with aluminum foil (this will prevent your slow cooker from getting messy). Transfer ribs to the slow cooker. Cover and cook on low for 6-7 hours, until ribs are very tender.
Preheat the oven to broil. Transfer ribs to a baking sheet, bone-side down, and brush with remaining ¼ cup Korea sauce. Broil ribs until well glazed and sauce is bubbling, about 2-3 minutes.
Transfer to a serving plate. Sprinkle with scallion greens and toasted sesame seeds.
