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 recipe yields 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 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.


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)