Slow-Cooker Asian Baby-Back Ribs With Udon Salad

Photo by Con Poulos
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 1,214 calories
    • Fat 67 g
    • Sat Fat 24 g
    • Cholesterol 255 mg
    • Sodium 1,531 mg
    • Protein 73 g
    • Carbohydrate 75 g
    • Sugar 28 g
    • Fiber 4 g
    • Iron 7 mg
    • Calcium 152 mg


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


  1. In a 4- to 6-quart slow cooker, mix together the soy sauce, sugar, vinegar, cornstarch, oil, ginger, and cayenne. Add the ribs and turn to coat.
  2. Cover and cook until the ribs are tender, on low for 6 to 7 hours or on high for 3 to 4 hours (this will shorten total recipe time).
  3. Twenty minutes before serving, heat broiler. Place the ribs, meaty-side up, on a foil-lined rimmed baking sheet. Strain the cooking liquid from the slow cooker into a medium bowl. Brush the meaty side of the ribs with half of the cooking liquid and broil, basting twice with the pan juices, until shiny and glazed, 3 to 4 minutes.
  4. 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. Serve the ribs with the udon salad.