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Red Curry Ribs

Using the slow cooker renders these spare ribs tender as can be. A quick trip under the broiler gets you the same char you’d get from a grill.

Serves 6
Ready in 325 mins
Prep time 15 mins
Cooking time 310 mins
506 calories per serving


> 4- 5 lbs pork spare ribs
> 1/4 cup reduced-sodium soy sauce
> 1/4 cup brown sugar
> 1 tbsp Thai red curry paste
> 1 tsp ground coriander
> 1 tbsp water
> 1 tbsp cornstarch
> 1/4 cup fresh mint


Cut the ribs into two-bone segments and add to a large slow cooker.
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.
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.
Chop the mint. Brush ribs with reduced sauce and garnish with mint.

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