3 tablespoons peeled ginger, finely chopped
5 large garlic cloves
¼ cup plus 2 tablespoons Asian fish sauce
¼ cup honey
1 tablespoon Chinese chili-garlic sauce or sambal oelek
1 jalapeno, halved, seeded, and finely chopped
½ cup water
2 tablespoons each chopped mint, cilantro, and Thai basil
Lime wedges for serving
On a cutting board, cut the racks into individual ribs and transfer to slow cooker, overlapping. In a bowl, combine the ginger, four cloves of the garlic, fish sauce, honey, chili-garlic sauce, jalapeño, and ½ a cup of water. Pour the mixture over the ribs and toss to evenly coat. Cook covered on high for four hours or low for eight hours, until the meat is tender, but not falling off the bones. Transfer the ribs to a foil-lined baking sheet. Strain the pan juices into a medium-size saucepan and spoon off as much fat as possible. Boil the pan juices for about five minutes until syrupy and reduced to a ½ cup. Transfer to a bowl. Preheat the broiler and position a rack eight inches from the heat. Brush the ribs with some of the sauce and broil about five minutes until caramelized, turning several times. On a cutting board, finely chop the mint, cilantro, basil, and remaining garlic clove. Divide into six to eight bowls and top with chopped herbs, garlic, and a squeeze of the lime wedge.