Slow-Cooker Asian Baby-Back Ribs

I found this yummy recipe in Real Simple magazine...definitely a keeper!  SO GOOD!  I know...another crock pot meal....who would've thunk?

Ingredients

• 1/3 cup soy sauce
• 1/2 cup packed light brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 teaspoon toasted sesame oil
• 1 1-inch piece fresh ginger, peeled and sliced
• 1/4 to 1/2 teaspoon cayenne pepper
• 4 pounds baby-back ribs (2 to 3 racks), cut into 8 pieces
• 1/4 cup fresh cilantro leaves
• 4 scallions, sliced

Directions

1. In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne. Add the ribs and turn to coat.

Cover and cook until the ribs are tender, on low for 6 to 7 hours or on high for 3 to 4 hours (this will shorten total recipe time).

Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil-lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the meaty side of the ribs with half of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3 to 4 minutes.

I get this magazine in the mail, but here is the link. Check it out! Slow-Cooker Asian Baby-Back Ribs with Udon Salad  The salad looked yummy as well, but wanted to stay away from extra carbs at least one night in the week!  But this is a great weeknight meal.

I paired the ribs with roasted sweet potatoes with olive oil, salt and pepper and sugar snap peas sauteed with scallions and some of the sauce from the ribs.  Turned out very tasty!