Low-And-Slow Ribs With Asian Cuke Salad
- Ready In:
- 28mins
- Ingredients:
- 5
- Serves:
-
6
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
- 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.
- Meanwhile, in medium bowl, stir cucumber, carrots, and rice vinegar until blended. Cover and refrigerate until ready to serve.
- 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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RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.