CORIANDER-COCONUT BRAISED RIBS

Coriander-Coconut Braised Ribs image

Provided by Daily Inspiration S

Categories Ribs

Time 5h30m

Number Of Ingredients 18

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 small jalapeno peppers, seeded and finely chopped
1 tsp soy sauce
1 can(s) 14-oz. can coconut milk
2 Tbsp fresh lime juice
chopped fresh cilantro for garnish

Steps:

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.