Dark's Kitchen

3 1/2 lbs 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, as needed
1 1/2 C sweet onion, chopped
1 Tbsp minced garlic
1 Tbsp minced ginger
1 Tbsp red curry paste
2 small jalapeño peppers, seeded and finely chopped (keep seeds for a spicier taste)
1 tsp soy sauce
1 13.66-oz. can coconut milk
2 Tbsp lime juice


Trim excess fat from ribs.

In a small bowl, mix brown sugar, cumin, coriander, salt, pepper, and cinnamon.

Sprinkle mixture over ribs, rubbing to adhere.

In a large skillet, over medium-high heat, add 1 Tbsp oil. Brown ribs on all sides, in batches if needed.

Place in a lightly greased, with non-stick cooking spray, 6 qt. crock pot.

Wipe skillet clean. Cook onion in remaining 1 Tbsp oil, for 6 minutes, or until tender.

Add garlic, ginger, red curry paste, and jalapenos. Cook for 1 minute.

Add soy sauce and coconut milk, stirring to release any browned bits from bottom of skillet.

Pour over ribs in crock pot. Cook on low for 5 hours, or until pork is tender.

Transfer to a serving platter. Cover with foil to keep warm.

Pour liquid from crock pot through a fine wire-mesh strainer, into a glass measuring cup. Let stand for 5 minutes.

Skim fat from top.

Transfer liquid to a saucepan. Bring to a boil over medium-high heat.

Reduce heat to medium. Cook for 6 minutes, or until reduced to 1 1/2 C. Stir in lime juice.

Serve with ribs.
Coriander Coconut Braised Ribs
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