A braised winter’s day With just a little liquid, braising transforms chicken, pork, carrots, beef and salmon into tender wonders
This rich dish is best served over rice and topped with sliced jalapeno to give it a little bite. If you have any leftovers, shred the pork and serve with nachos.
3½ pounds country-style pork ribs
¼ cup packed brown sugar
1½ tablespoons ground cumin
1½ tablespoons ground coriander
1 teaspoon kosher salt ½ teaspoon ground black pepper
½ teaspoon ground cinnamon
2 tablespoons canola oil, divided
Vegetable cooking spray 1½ 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 1 (14-ounce) can coconut milk
2 tablespoons lime juice Trim excess fat
from ribs.
Stir together brown sugar, cumin, coriander, salt, pepper and cinnamon. 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, ginger, curry paste and jalapenos; 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 for 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 wiremesh 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 1½ cups. Stir in lime juice. Serve with ribs.
Serves 6.