Too cold or wet outside to fire up the grill for ribs? Not to worry. The barbecue mantra of “slow and low” can apply to a slow cooker, too.
Toss the ingredients for this easy pork rib recipe in the slow cooker before heading to work or starting your weekend chores and voila – a dinner dish that’s so good, no one will complain about licking their fingers at the table.
This is a very rich dish best served over rice (jasmine rice would be a nice touch), topped with sliced jalapeno to give it a little bite. We shredded the leftovers for nachos. The ingredient list may look long, but most of it are spices you may already have in your spice rack.
Coriander-Coconut Braised Ribs
From Southern Living.
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 jalapeno peppers, seeded and finely chopped
1 teaspoon soy sauce
1 (14-ounce) can coconut milk, shaken well or stirred
2 tablespoons lime juice
Trim excess fat from ribs. Stir together brown sugar with the cumin, coriander, salt, pepper and cinnamon. Sprinkle over ribs, pressing to adhere. Heat 1 tablespoon oil in a large skillet over medium-high heat and brown the ribs on all sides, in batches. Spray the liner of a 6-quart slow cooker with cooking spray and place the ribs in the cooker.
Wipe skillet clean. Cook onion in remaining 1 tablespoon hot oil 6 minutes or until tender. Add garlic, ginger, curry paste and jalapenos; 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 setting for 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.
Yield: 6 servings.
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