In a slow cooker, place the ribs and pork loin on the bottom. Leave the fat on the ribs and loin.
In a bowl, whisk together soy sauce, water, and both brown sugars until the sugar is dissolved.
Pour sauce over ribs. Toss whole jalapeños into slow cooker.
Cover and cook on low for 6-8 hours, flipping once.
When pork is done (at least 165° F), remove from crockpot. Shred and discard extra fat. Put shredded pork back into sauce.
Jasmine Rice
In a medium saucepan, combine butter, garlic, turmeric, cumin, and cardamom.
Saute on medium to medium-high heat until butter is melted and lightly foaming, stirring in the spices.
Add rice and stir until the rice is completely coated with the butter and spice mixture.
Add chicken broth and salt. Bring to a boil over high heat.
Reduce heat to low. Cover and simmer until water is completely absorbed (about 15 minutes). Turn off heat and let sit for 5 minutes.
Serving Instructions
Layer a generous portion of jasmine rice in a bowl. Smother with shredded pork. Spoon sauce from crockpot over both. Garnish with green onion and sesame seeds, if desired.