Low-And-Slow Ribs With Asian Cuke Salad

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.

• Ready In: 28 mins
• 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

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.