In a 5-qt. slow cooker, layer the carrots, onions and ribs; sprinkle with salt and pepper. In a small bowl, combine the broth, sherry, soy sauce, honey, vinegar, ginger and garlic. Pour over top. Cover and cook on low for 8-10 hours or until meat is tender.
Meanwhile, cook rice according to package directions. Stir in the green onions, cilantro, jalapenos and lime peel.
Remove ribs to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs and rice. Yield: 6 servings.