<http://schema.org/recipeInstructions>
" In 4 1/2- to 6-quart slow-cooker bowl, place ribs and teriyaki glaze, spreading teriyaki to coat ribs on all sides. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 hours or on high setting 4 hours. Meanwhile, in medium bowl, stir cucumber, carrots, and rice vinegar until blended. Cover and refrigerate until ready to serve. Makes 4 cups salad. To serve, transfer ribs to cutting board; cut into portions. Skim and discard fat from cooking liquid. Arrange ribs and salad on dinner plates. Spoon remaining liquid over ribs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a9896/low-slow-ribs-asian-cuke-salad/>