Braise ribs in a slow cooker
When it’s too cold to fire up the grill, let the slow cooker do the work.
Too cold 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.
Just toss the ingredients for this easy pork rib recipe in the slow cooker before heading to work or embarking on weekend chores, and voila — a dinner dish that’s so good, no one will complain about anyone licking their fingers at the table.
This is a very rich dish best served over rice, topped with sliced jalapeno to give it a little bite. We shredded the leftovers for nachos.
Coriander Coconut Braised Ribs
31/2 pounds country-style pork ribs
1/4 cup packed brown sugar
11/2 tablespoons ground cumin
11/2 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
11/2 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
14-ounce can coconut milk
2 tablespoons lime juice
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 tablespoon hot oil in a large skillet over medium-high heat. Place in a lightly greased (with cooking spray) 6-quart slow cooker.
Wipe skillet clean.
Cook onion in
remaining 1 tablespoon 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 11/2 cups. Stir in lime juice. Serve with ribs. Serves 6.
— Southern Living
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