Asian Baby-Back Ribs with Udon Salad
1/3 cup soy sauce
1/2 cup packed light brown sugar
2 TBSP rice vinegar
2 TBSP cornstarch
1 tsp toasted sesame oil
1 1 inch piece of fresh ginger, peeled & sliced
1/4 to 1/2 tsp cayenne pepper
4 lbs. Baby Back ribs, cut into 8 pieces
1 8.8 oz package udon noodles
1 bunch radishes (about 8), halved & sliced
1/4 cup fresh cilantro
4 scallions, sliced
In a 4-6 qt slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, cayenne. Add the ribs and turn to coat.
(I doubled the sauce & added the other 1/2, 1/2 way through cooking)
Cover and cook until the ribs are tender, on low for 6 to 7 hours or on high for 3 to 4 hours
Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil lined baking sheet. Strain the cooking liquid from the slow cooker to a medium bowl. Brush the meaty side of the ribs with half 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.