Photo: Iain Bagwell; Styling: Victor Protazio
Hands-on Time
30 Mins
Total Time
5 Hours 30 Mins
Yield
Makes 6 servings

These succulent spiced ribs are sure to make their way into your most-requested slow cooker recipes repertoire. Simmering low and slow in coconut milk and a rich combination of aromatics allows these pork ribs to gently cook to tender, flavorful perfection. Serve them over a bed of warm basmati rice. And if you find yourself with leftovers, shred the meat from the bones and layer into corn tortillas with fresh toppings for a serious taco upgrade.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Ratings & Reviews