Spicy Slow-Cooker Thai Style Ribs

Ingredients

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

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.