Low-And-Slow Ribs With Asian Cuke Salad

• 3 12 lbs pork spareribs
• 1 cup teriyaki sauce
• 1 English cucumber, seedless, peeled and thinly sliced (12-14 oz.)
• 10 ounces peeled and shredded carrots
• 14 cup seasoned rice vinegar

1. Mix ribs and teriyaki glaze, spreading teriyaki to coat ribs on all sides.
2. Put coated ribs in slow cooker.
3. Cover slow cooker with lid and cook on low setting 8 hours or on high setting 4 hours.
4. Meanwhile, in medium bowl, stir cucumber, carrots, and rice vinegar until blended.
5. Cover and refrigerate until ready to serve.
6. To serve, transfer ribs to cutting board; cut into portions.
7. Skim and discard fat from cooking liquid.
8. Arrange ribs and salad on dinner plates.
9. Spoon remaning liquid over ribs.

pork spareribs, teriyaki sauce, cucumber, carrots, rice vinegar

Taken from www.food.com/recipe/low-and-slow-ribs-with-asian-cuke-salad-374743 (may not work)