Food and Recipes Recipes Coriander-Coconut-Braised Ribs Be the first to rate & review! These succulent spiced ribs are sure to make their way into your most-requested slow cooker recipes repertoire. Simmering low and slow in coconut milk and a rich combination of aromatics allows these pork ribs to gently cook to tender, flavorful perfection. Serve them over a bed of warm basmati rice. And if you find yourself with leftovers, shred the meat from the bones and layer into corn tortillas with fresh toppings for a serious taco upgrade. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on May 25, 2018 Print Rate It Share Share Tweet Pin Email Photo: Iain Bagwell; Styling: Victor Protasio Hands On Time: 30 mins Total Time: 5 hrs 30 mins Yield: 6 servings Ingredients 3 1/2 pounds country-style pork ribs 1/4 cup packed brown sugar 1 1/2 tablespoons ground cumin 1 1/2 tablespoons ground coriander 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground cinnamon 2 tablespoons canola oil, divided Vegetable cooking spray 1 1/2 cups chopped sweet onion 1 tablespoon minced garlic 1 tablespoon minced ginger 1 tablespoon red curry paste 2 small jalapeño peppers, seeded and finely chopped 1 teaspoon soy sauce 1 (13.66-oz.) can coconut milk 2 tablespoons lime juice Directions 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. Wipe skillet clean. Cook onion in remaining 1 Tbsp. hot oil 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. Transfer ribs to a serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a glass measuring cup; let stand 5 minutes. Skim fat from liquid. 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. Rate it Print