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Slow-Cooker Asian Baby-Back Ribs With Udon Salad


Slow-Cooker Asian Baby-Back Ribs With Udon Salad Recipe

Ingredients:
  • 1/3 cup soy sauce
  • 1/2 cup packed light brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 1 teaspoon toasted sesame oil
  • 1 1-inch piece fresh ginger, peeled and sliced
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 4 pounds baby-back ribs (2 to 3 racks), cut into 8 pieces
  • 1 8.8-ounce package udon noodles
  • 1 bunch radishes (about 8), halved and thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 4 scallions, sliced
Directions:
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Rank

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