2 small jalapeño peppers, seeded and finely chopped
1 teaspoon soy sauce
1 (13.66-oz.) can coconut milk
2 tablespoons lime juice
How to Make It
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 Tbsp. hot oil in a large skillet over medium-high heat. Place in a lightly greased (with cooking spray) 6-qt. slow cooker.
Wipe skillet clean. Cook onion in remaining 1 Tbsp. 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.
Delicious and straightforward recipe. Definitely a keeper for me! (Note: we were concerned that the jalapeños would make it too hot for our boys, but it did not come out spicy.) The sauce was so good I'd like to try it with chicken and with shrimp in future experiments.
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