Low-And-Slow Ribs With Asian Cuke Salad |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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The key to getting stick-to-the-ribs results is to use a bottled thick teriyaki glaze rather than a thinner teriyaki sauce. This is a hands-off slow cooker recipe that turns out moist, tender and wonderfully flavored ribs. Ingredients:
3 1/2 lbs pork spareribs |
1 cup teriyaki sauce |
1 english cucumber, seedless, peeled and thinly sliced (12-14 oz.) |
10 ounces peeled and shredded carrots |
1/4 cup seasoned rice vinegar |
Directions:
1. Mix ribs and teriyaki glaze, spreading teriyaki to coat ribs on all sides. Put coated ribs in slow cooker. Cover slow cooker with lid and cook on low setting 8 hours or on high setting 4 hours.
2. Meanwhile, in medium bowl, stir cucumber, carrots, and rice vinegar until blended. Cover and refrigerate until ready to serve.
3. To serve, transfer ribs to cutting board; cut into portions. Skim and discard fat from cooking liquid. Arrange ribs and salad on dinner plates. Spoon remaning liquid over ribs.
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