Low-And-Slow Ribs With Asian Cuke Salad

TasteTester's Note:

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.

• Total Time: 28 mins
• Prep Time: 20 mins
• Cook Time: 8 mins

Ingredients:

Servings: 6

• 3 ½ lbs pork spareribs
• 1 cup teriyaki sauce
• 1 English cucumber , seedless, peeled and thinly sliced (12-14 oz.)
• 10 ounces peeled and shredded carrots
• ¼ 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.