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Like most people, I frequently dash through my day, going from one activity to another and often doing multiple things at one time. I adore and appreciate the Slow Cooker, as once the ingredients are prepared, dinner is ready without requiring any further effort or attention, allowing me to focus on other tasks.


coriander coconut braised ribs

3 to 3 1/2 pounds of country-style pork ribs

1/4 cup brown sugar

1 1/2 tablespoons of ground cumin

1 1/2 tablespoons of ground coriander

1 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

2 tablespoons canola oil, divided

1 1/2 cups chopped sweet onion

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon red curry paste

2 jalapeno peppers, seeded and finely chopped

1 teaspoon soy sauce

1 can coconut milk

2 tablespoons lime juice

Trim excess fat from ribs. Stir together brown sugar, cumin, coriander, salt, black pepper and cinnamon. Sprinkle mixture over ribs, pressing to adhere. Brown ribs on all sides in 1 tablespoon of hot oil, over medium-high heat. Place in a slow cooker.

Wipe skillet clean. Cook onion in remaining 1 tablespoon of hot oil, 6 minutes or until tender. Add garlic, ginger, curry paste and jalalpeno peppers, cook for 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 for 5 hours or until the pork is tender.

Transfer ribs to a serving platter, cover with foil to keep warm. Pour liquid from slow cooker through a strainer into a glass measuring cup. Let stand 5 minutes. Skim the fat from the liquid. Transfer liquid to a saucepan, and bring to a boil over medium-high heat. Reduce heat to medium and cook for 6 minutes or until reduced to 1 1/2 cups. Stir in lime juice, serve with ribs.


Recipe adapted from Southern Living, January 2016