RED CURRY RIBS Using the slow cooker makes these spare ribs


so tender. A quick trip under the broiler gets you the same char you’d get from a grill.


PREP TIME 15 MIN. – COOK TIME 5 HOURS 10 MIN. READY IN 5 HOURS 25 MIN. – SERVINGS 6


4–5 lbs pork spare ribs ¼ cup reduced- sodium soy sauce ¼ cup brown sugar 1 tbsp Thai red curry paste


1 tsp ground coriander 1 tbsp water 1 tbsp cornstarch ¼ cup fresh mint


STEP 1 Cut the ribs into two-bone segments and add to a large slow cooker. STEP 2 In a medium bowl, whisk together soy sauce, brown sugar, curry paste, and coriander. Pour over the ribs. Cover and cook on high 4–5 hours, until tender. STEP 3 Heat broiler on high. Transfer ribs to a foil- lined baking sheet, meaty sides up. Broil 5–7 min., until caramelized. Meanwhile, pour the cooking liquid into a fat separator. Pour cooking liquid into a small saucepan, leaving fat behind. In a small bowl, whisk together the water and cornstarch and add to cooking liquid. Cook on medium-high 3–4 min., until reduced and slightly thickened, whisking often. STEP 4 Chop the mint. Brush ribs with reduced sauce and garnish with mint.


Per serving: 505 calories, 30g fat, 6g saturated fat, 182mg cholesterol, 507mg sodium, 9g carbohydrate, 0g fiber, 6g sugar, 48g protein


Red curry paste


Made from chiles, ginger, and spices, this paste is flavorful and fiery. It’s delicious in coconut-based


dishes and stays fresh in the fridge for about 3 months.


FEBRUARY 2018 57


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