Asian Ribs

6 pounds pork baby back ribs, cut into serving-size pieces

1-1/3 cups packed brown sugar

1 cup reduced-sodium soy sauce

1/4 cup rice vinegar

1/4 cup sesame oil

1/4 cup minced fresh gingerroot

6 garlic cloves, minced

1 teaspoon crushed red pepper flakes

1/4 cup cornstarch

1/4 cup cold water

Thinly sliced green onions and sesame seeds, optional

Place ribs in a 6-qt. slow cooker. In a small bowl, combine the brown sugar, soy sauce, vinegar, oil, ginger, garlic and pepper flakes; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs. Garnish with onions and sesame seeds if desired.