Gingered Short Ribs with Green Rice

Directions

1. In a small bowl, whisk the first 7 ingredients until blended. Place carrots and onions in a 5-qt. slow cooker. Sprinkle ribs with salt and pepper; place over vegetables. Pour broth mixture over top.
2. Cook, covered, on low 8-10 hours or until meat is tender.
3. Just before serving, prepare rice according to package directions. Stir in green onions, cilantro, jalapenos and lime zest.
4. Remove ribs to a serving plate; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 2 minutes or until thickened. Serve with ribs and rice.