• Combine soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in a bowl.

  • Place ribs in a 5-quart slow cooker; add sauce. Cover and cook on HIGH for 6 hours or LOW for 9 hours, until meat is tender.

  • Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds. Serve with cooked rice.

Nutrition Facts

518 calories; 23 g total fat; 92 mg cholesterol; 829 mg sodium. 43 g carbohydrates; 33 g protein;