Ingredients
1/3 cup diced shallots (from 2 shallots)
1/4 cup Thai or Vietnamese fish sauce
1/4 cup plus 2 teaspoons honey
Kosher salt and freshly ground pepper
1 rack spareribs (about 4 pounds), cut into 3 pieces
2 large carrots, peeled and cut into thin matchsticks (2 cups)
4 cups shredded red cabbage (from 1/2 head)
1/4 cup fresh lime juice (from 3 limes)
1/2 cup packed fresh mint leaves, chopped if large
1 tablespoon safflower oil
Preparation
Stir together shallots, fish sauce, 1/4 cup honey, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a 5-to-6-quart slow cooker. Add spareribs; toss to coat. Cover and cook on low 7 hours.
Preheat oven to broil, with rack 4 inches from element. Transfer ribs to a rimmed baking sheet, meat-side up. Broil until browned, 4 minutes. Pour juices from slow cooker through a fine-mesh sieve into a small saucepan; discard solids. Bring to a boil, then cook until syrupy, 5 to 10 minutes. Brush some glaze onto ribs.
Combine carrots, cabbage, lime juice, mint, oil, and remaining 2 teaspoons honey. Season with salt and pepper. Serve ribs, with slaw and remaining glaze alongside.
