Ingredients
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4- 5 lbs pork spare ribs
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1/4 cup reduced-sodium soy sauce
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1/4 cup brown sugar
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1 tbsp Thai red curry paste
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1 tsp ground coriander
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1 tbsp water
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1 tbsp cornstarch
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1/4 cup fresh mint
Steps
1
Cut the ribs into two-bone segments and add to a large slow cooker.
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.
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.
4
Chop the mint. Brush ribs with reduced sauce and garnish with mint.
