Season the pork spare ribs with sea salt and black pepper. In a skillet, cook the pork spare ribs over medium heat to brown on all sides.

Place the carrot and daikon into a 4- to 6-quart slow cooker. Arrange the pork ribs on top of the vegetables.

Add the chicken broth or water and ginger.

Cover and cook on LOW for 6 to 8 hours. If possible, skim the froth while cooking. If not, skim the froth after it is done.

Adjust the sea salt and black pepper seasoning to taste, if needed.

Transfer to serving bowls and garnish with cilantro.