Let’s eat: Coriander-coconut-braised ribs

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CORIANDER-COCONUT-BRAISED RIBS

PG tested

3 1/2 pounds country-style pork ribs

1/4 cup packed brown sugar

1 1/2 tablespoons ground cumin

1 1/2 tablespoons ground coriander

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

2 tablespoons canola oil, divided

Vegetable cooking spray

1 1/2 cups chopped sweet onion

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon red curry paste

2 small jalapeno peppers, seeded and finely chopped

1 teaspoon soy sauce

14-ounce can coconut milk

2 tablespoons lime juice

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

Wipe skillet clean. Cook onion in remaining 1 tablespoon hot oil 6 minutes or until tender. Add garlic and next 3 ingredients; cook 1 minute. Add soy sauce and coconut milk, stirring to release any browned bits from bottom of skillet. Pour over ribs in slow cooker. Cover and cook on LOW 5 hours or until pork is tender.

Transfer ribs to a serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a glass measuring cup; let stand 5 minutes. Skim fat from liquid.

Transfer liquid to a saucepan and bring 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 ribs.

Serves 6.

— Southern Living