Thai-Style Ribs

Name: Thai-Style Ribs
Ingredients: 3 1/2 pounds pork baby back ribs, racks cut in half; 1 (11.5-ounce) can frozen orange-pineapple-apple juice concentrate, thawed and undiluted (we tested with Welch's); 3/4 cup soy sauce; 1/4 cup creamy peanut butter; 1/4 cup minced fresh cilantro; 2 tablespoons minced fresh ginger; 1 garlic clove, pressed; 2 teaspoons sugar; Garnish: fresh cilantro sprigs

9 ingredients

5 steps

Ingredients

3 1/2 pounds pork baby back ribs, racks cut in half
1 (11.5-ounce) can frozen orange-pineapple-apple juice concentrate, thawed and undiluted (we tested with Welch's)
3/4 cup soy sauce
1/4 cup creamy peanut butter
1/4 cup minced fresh cilantro
2 tablespoons minced fresh ginger
1 garlic clove, pressed
2 teaspoons sugar
Garnish: fresh cilantro sprigs

Directions

1

Place ribs in a large shallow dish or zip-top freezer bag.
2

Combine juice concentrate and next 6 ingredients in a small bowl with a wire whisk. Reserve 3/4 cup mixture in refrigerator for dipping. Pour remaining mixture evenly over ribs; cover or seal, and chill 8 hours, turning occasionally.
3

Remove ribs from marinade, discarding marinade. Place 1 rack of ribs in bottom of a 6-quart slow cooker; stand remaining rib racks on their sides around edges of slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours.
4

Microwave reserved 3/4 cup sauce in a 1-cup glass measure at HIGH 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with ribs. Garnish, if desired.
5

Stand Your Ribs: Standing these ribs along the sides of your slow cooker gives them direct contact with heat, so they'll have crispy brown edges like ribs that have smoked for hours.