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coriander-coconut braised ribs

(4 ratings)
DailyInspiration avatar
Recipe by
Daily Inspiration S
@DailyInspiration
Somewhere, TX

Every ingredient in this dish screams "delicious". I love the combination of the spices used to coat the pork and the coconut milk/red curry paste in the sauce. Recipe is from Southern Living Magazine.

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(4 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 5 Hr 10 Min
method Slow Cooker Crock Pot

Ingredients For coriander-coconut braised ribs

  • 3 1/2 lb
    country-style pork ribs
  • 1/4 c
    packed brown sugar
  • 1 1/2 Tbsp
    ground cumin
  • 1 1/2 Tbsp
    ground coriander
  • 1 tsp
    kosher salt
  • 1/2 tsp
    ground black pepper
  • 1/2 tsp
    ground cinnamon
  • 2 Tbsp
    canola oil, divided
  • vegetable cooking spray
  • 1 1/2 c
    chopped sweet onion
  • 1 Tbsp
    minced garlic
  • 1 Tbsp
    minced ginger
  • 1 Tbsp
    red curry paste
  • 2 sm
    jalapeno peppers, seeded and finely chopped
  • 1 tsp
    soy sauce
  • 1 can
    14-oz. can coconut milk
  • 2 Tbsp
    fresh lime juice
  • chopped fresh cilantro for garnish

How To Make coriander-coconut braised ribs

  • 1
    Trim excess fat from ribs. Stir together brown sugar and next 5 ingredients. Sprinkle mixture over ribs, pressing to adhere. Brown ribs on all sides in batches In 1 tbsp. hot oil in a large skillet over medium-high heat. Place in a lightly greased (with cooking spray) 6-qt. slow cooker.
  • 2
    Wipe skillet clean. Cook onion in remaining 1 tbsp. oil for 6 minutes or until tender. Add garlic and next 3 ingredients; cook 1 minute. Add soy sauce and coconut milk, stirring to release any browned bits from bottom of skillet. Pour over ribs in slow cooker. Cover and cook on LOW 5 hours or until pork is tender.
  • 3
    Transfer ribs to a serving platter, cover with foil to keep warm. Pour liquid from slow cooker through a fine-mesh sieve into a glass measuring cup. Let it stand 5 minutes. Skim fat from liquid.
  • 4
    Transfer liquid to a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook 6 minutes or until reduced to 1 1/2 cups. Stir in lime juice. Serve with ribs. If you prefer, serve ribs over rice and add some sauce to the top. Garnish with fresh cilantro leaves.
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