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Nutrition Facts
Serving Size 1 (411g) Recipe makes 6 servings The following items or measurements are not included below: seasoned rice vinegar
Calories 824
Calories from Fat 563		(68%)
Amount Per Serving		%DV
	Total Fat 62.6g	96%
	Saturated Fat 23.7g	118%
	Monounsaturated Fat 27.0g
	Polyunsaturated Fat 5.8g
	Trans Fat 0.0g
Cholesterol 206mg		68%
Sodium 2075mg		86%
Potassium 1024mg		29%
Total Carbohydrate 14.2g		4%
	Dietary Fiber 1.7g	6%
	Sugars 9.3g
Protein 48.9g		97%
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Low-And-Slow Ribs With Asian Cuke Salad

Recipe #374743 | 28 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: TasteTester
May 28, 2009

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.

SERVES 6 (change servings and units)

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.