Slow-Cooker Thai Style Ribs

Ingredients

• 5 lb baby back ribs 
• 1 tablespoon brown sugar packed
• 1 sprigs cilantro leaves fresh
• 3 tablespoons creamy peanut butter 
• 0.3 cup cilantro leaves fresh finely chopped
• 3 cloves garlic finely chopped
• 1 tablespoon ginger finely chopped
• 0.8 cup orange juice concentrate frozen thawed () (from 12-oz can)
• 1 teaspoon pepper freshly ground
• 1 teaspoon salt 
• 2 tablespoons soya sauce 
• 2 teaspoons sriracha 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• roasting pan
• slow cooker
• broiler pan

Directions

1. Spray 6- to 7-quart oval-shaped slow cooker with cooking spray.
2. Cut rib racks in half.
3. Sprinkle ribs with salt and pepper. In small bowl, mix remaining ingredients except cilantro sprigs.
4. Place ribs in slow cooker, spooning sauce over each layer of ribs.
5. Cover; cook on Low heat setting 8 hours or until tender and pork is no longer pink next to bones.
6. Remove ribs from slow cooker; skim fat from cooking liquid. Strain cooking liquid.
7. Set oven control to broil. Spray broiler pan rack or large roasting pan with cooking spray.
8. Place ribs in pan, overlapping slightly. Heavily brush ribs with 1 cup of the strained cooking liquid. Broil with ribs about 5 inches from heat 1 to 2 minutes or until glazed.
9. Meanwhile, in 2-quart saucepan, heat remaining cooking liquid over medium-high heat 6 to 8 minutes or until thickened.
10. Cut ribs into serving pieces; serve with sauce.
11. Garnish with cilantro sprigs.