Coriander Coconut Braised Ribs

6
Servings
25m
Prep Time
5h
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 recipe yields 6 servings
OK

Nutritional

  • 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 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.

Tips & Variations


No special items needed.

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