Slow-Cooker Thai Style Ribs

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  • 10 min prep time
  • 14 hr 10 min total time
  • 8 ingredients
  • 6 servings

Ingredients

3 1/2
lb pork baby back ribs, cut in half across bones
1
can (11.5 oz) frozen orange-pineapple-apple juice concentrate, thawed
3/4
cup soy sauce
1/4
cup finely chopped fresh cilantro
1/4
cup creamy peanut butter
2
tablespoons finely chopped gingerroot
1
clove garlic, finely chopped
2
teaspoons sugar

Directions

  1. 1 Place ribs in large shallow dish or resealable freezer plastic bag.
  2. 2 In small bowl, stir remaining ingredients with wire whisk. Reserve 3/4 cup sauce for dipping; cover and refrigerate. Pour remaining sauce over ribs. Cover dish or seal bag; refrigerate 8 hours, turning occasionally.
  3. 3 Spray 5- to 6-quart slow cooker with cooking spray. Remove ribs from marinade; discard marinade. Place 1 rack of ribs in bottom of slow cooker; stand remaining rib racks on their sides around edge of slow cooker. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 5 hours longer.
  4. 4 In 1-cup microwavable measuring cup, microwave reserved 3/4 cup sauce uncovered on High 1 minute to 1 minute 30 seconds or, stirring once, until thoroughly heated. Serve sauce with ribs.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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