Slow-Cooker Asian Baby-Back Ribs With Udon Salad

By mschweickert

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 8.8-ounce package udon noodles
• 1 bunch radishes (about 8), halved and thinly sliced
• 1/4 cup  fresh cilantro leaves
• 4 scallions, sliced

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

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.

Meanwhile, cook the noodles according to the package directions. Drain and run under cold water to cool. Add the noodles to
the bowl of remaining cooking liquid from the slow cooker and toss with the radishes, cilantro, and scallions. Serve the ribs
with the udon salad.