Coriander Coconut Braised Ribs

Prep Time
Cook Time
5h 25m
Ready In

Recipe: #34515

March 15, 2020

"This cooks in the slow cooker and the meat comes out really tender. I serve it over basmati rice, and if there is any leftover I shred the meat and throw it in a tortilla for an awesome taco."

Original is 6 servings


  • Serving Size: 1 (480.4 g)
  • Calories 784
  • Total Fat - 52.1 g
  • Saturated Fat - 20.6 g
  • Cholesterol - 195.8 mg
  • Sodium - 645.2 mg
  • Total Carbohydrate - 26.1 g
  • Dietary Fiber - 4.8 g
  • Sugars - 16.2 g
  • Protein - 54.7 g
  • Calcium - 127.9 mg
  • Iron - 5.6 mg
  • Vitamin C - 44.3 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

Trim the excess fat from the ribs.

Step 2

Stir together the brown sugar and the next 5 ingredients. Sprinkle the mixture over the ribs, pressing to adhere. Brown the ribs on all sides, in batches, in 1 tablespoon hot oil in a large skillet over medium-high heat. Place the ribs in a lightly greased (with cooking spray) 6-quart slow cooker.

Step 3

Wipe the skillet clean. Cook the onion in the remaining 1 tablespoon oil 6 minutes or until tender. Add the garlic and the next 3 ingredients; cook 1 minute.

Step 4

Add the soy sauce and coconut milk to the skillet with the onions, stirring to release any browned bits from the bottom of the skillet. Pour over the ribs in the slow cooker. Cover and cook on low 5 hours or until the ribs are tender.

Step 5

Transfer the ribs to a serving platter; cover with foil to keep them warm. Pour the liquid from the slow cooker through a fine wire mesh strainer into a glass measuring cup; let it stand for 5 minutes and then skim the fat from the liquid.

Step 6

Transfer the liquid to a saucepan, and bring it 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 the ribs.


No special items needed.

3 Reviews


Super Good! The ribs came out tender, full flavored and the sauce it to die for. We couldn’t have asked for better than this. I took a page from JostLori and pressure cooked the ribs for 30 minutes in my new InstaPot that I got for Christmas. Actually, it is my first meal cooked in the InstaPot. I also, upped the garlic, ginger, and curry paste. Into my Best Of 2023 file they go. Thank you, BreezerMom, for sharing. Made it for Best of 2022, as recommended by JostLori.


review by:
(22 Feb 2023)


Ten stars! This one is going to the top of my Best of 2022 list! The flavors are awesome, and the ribs come out so meaty and tender. Love, love, love the coconut milk/curry combo, and must admit to following the ingredient list but doubling the garlic, ginger and curry paste. I used a really good Thai curry paste from the Asian store. One big change I made was not using the slow cooker. Instead I used the instant pot for 28 minutes, then into a pot on the stovefor 5 minutes to thicken up the sauce, as I had to add 1/4 cup water so the instant pot wouldn't scorch. We'll be having this again real soon, this is a total keeper of a recipe! UPDATE: This is even better the next day, as the flavors continue to develop. Yum!!!


review by:
(9 May 2022)

Daily Inspiration

Delicious! So flavorful and tender. You don't taste the coconut milk, but the meat absorbs it and it makes it really nice and tender. I did not trim the ribs, but I will next time to reduce the fat. Served over rice and I will use your suggestion -- make tacos with the leftovers. YUM!


(17 Apr 2021)

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