Created by DarlaMason on December 8, 2012
Step 1: Remove membrane from back of ribs. Cut ribs into single rib portions. Season lightly with salt and pepper. Generously coat a foil-lined baking sheet with cooking spray. Place the ribs onto baking sheet. Broil ribs until lightly browned, 8-10 minutes per side.
Step 2: Transfer the ribs into the slow cooker. In large measuring cup combine orange juice, soy sauce, vinegar, oil, garlic, chili pepper flakes and ginger. Stir in brown sugar until dissolved. Pour mixture over ribs.
Step 3: Cover and cook on LOW, 4-5 hours or until meat easily pulls away from bone without falling off. Stir half way during cooking time to ensure that exposed ribs are as tender as those immersed in sauce.
Step 4: Remove ribs from slow cooker. Turn heat to HIGH. Mix cornstarch with 2 tablespoons cold water until smooth; add to slow cooker, stirring continuously. Cook, uncovered until sauce is thickened; about 15 minutes.
Step 5: To serve arrange ribs on a platter; pour desired amount of sauce over top. Garnish with toasted sesame seeds and green onion.