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.