Slow cooker: Thai Style Ribs

It's really cold out today and going to get even colder - think below zero. This is yummy.

3 1/2 pounds pork baby back ribs, racks cut in half or in pairs
1 11.5oz. can frozen orange-pineapple-apple juice concentrate, thawed and undiluted
3/4 cup soy sauce
1/4 cup creamy peanut butter
1/4 cup fresh cilantro
2 TBSP. minced fresh ginger
1 garlic clove, pressed
2 tsp. cugar
Garnish: fresh cilantro sprigs

• Place ribs in a large shallow dish or zip-top freezer bag.
• Combine juice concentrate and next 6 ingredients in a small bowl with a wire whisk. Reserve 3/4 cup mixture in refrigerator for dipping. Pour remaing mixture evenly over ribs; cover or seal, and chill 8 hours, turning occasionally.
• Remove ribs from marinade, discarding marinade. Place 1 rack of ribs in bottom of a 6-quart slow cooker; stand remaining rib racks on their sides around edges of slow cooker. Cover and cook on HIGH 1 hour. Reduce heat to LOW, and cook 5 hours.
• Microwave reserved 3/4 cup sauce in a 1-cup glass measure at HIGh 1 to 1 1/2 minutes or until thoroughly heated, stirring once. Serve with ribs. Garnish, if desired. Makes 2 to 4 servings.