Thai-Style Ribs

Slow cooker recipe

prep: 10 mins

cook: 6 hrs

marinade: overnight

3 1/2 lbs. pork baby back ribs, racks cut in half (I cut mine into individual ribs so I wouldn't have to cut them up while hot)
12 oz organic apple juice
3/4 c G/F soy sauce
1/4 c creamy peanut butter
1/4 c minced cilantro
2 tbsp minced fresh ginger (I used sushi ginger)
1 garlic clove, pressed (I used 2 tbsp minced garlic from jar)
2 tsp sugar (optional-I didn't use sugar & it was great
garnish : fresh cilantro sprigs

*Place ribs in a large shallow dish or zip-top freezer bag
*combine juice & next 6 ingrediants in a small bowl w/ wire wisk. Reserve 3/4 c mixture in refridgerator for dipping. Pour remaining mixture evenly over ribs; cover or seal, & chill 8 hrs, turning occasionally.
*place ribs & marinade in slow cooker. Cover & cook on high 1 hour. Reduce heat to med, & cook 5 hours.
* warm reserved 3/4 c sauce 1 1/2 - 2 mins, until throughly heated. Serve w/ ribs. garnish

2-4 servings

**(I did make a few changes to recipe to make it a little easier & this is also a revised G/F healthier version of recipe .....I believe the orig. came from a Southern Living cookbook)
~I served this dish with Basmati Rice & steamed asparagus. (brown rice would would make it healthier)