SLOW-COOKER THAI STYLE RIBS

Slow-Cooker Thai Style Ribs image

Provided by Betty Crocker Kitchens

Categories Entree

Time 14h10m

Yield 6

Number Of Ingredients 8

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

Steps:

Place ribs in large shallow dish or resealable freezer plastic bag.
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.
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.
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.

Nutrition Facts : Calories 860, Carbohydrate 14 g, Fat 3, Fiber 1 g, Protein 46 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 950 mg