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.
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
How to Make It
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.
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