Slow-Cooker Asian Baby-Back Ribs With Udon Salad

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1/3 cup(s) soy sauce

1/2 cup(s) packed light brown sugar

2 tablespoon(s) rice vinegar

2 tablespoon(s) cornstarch

1 teaspoon(s) toasted sesame oil

1 1-inch piece(s) fresh ginger, peeled and sliced

1/4 to 1/2 teaspoon(s) cayenne pepper

4 pound(s) baby-back ribs (2 to 3 racks), cut into 8 pieces

1 package(s) (8.8 ounces) udon noodles

1 bunch(es) radishes (about 8), halved and thinly sliced

1/4 cup(s) fresh cilantro leaves

4 scallions, sliced

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