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Coconut Red Curry Boneless Country Ribs
Recipes
Coconut Red Curry Boneless Country Ribs
4 servings
2 hours, 45 minutes total (Active 25 minutes)

Ingredients

  • 2 lb boneless pork shoulder country-style ribs
  • 1 teaspoon kosher salt
  • 2 tablespoons canola oil
  • 1 (13.66 oz) can coconut milk
  • 1 (4 oz) jar red curry paste
  • ½ bunch fresh cilantro
  • Cooked rice (optional for serving)
  • Lime wedges (optional for serving)

Steps

    1. Preheat oven to 350°F. Preheat large Dutch oven on medium-high 2–3 minutes. Season pork with salt (wash hands). Place oil in pan; add pork and cook 4 minutes, turning occasionally, until browned. Drain fat.
    2. Meanwhile, combine coconut milk and curry paste. Remove Dutch oven from heat; add coconut milk mixture to pork and cover.
    3. Place Dutch oven in oven; bake 2–2 ½ hours until pork is fork-tender and 185°F. Chop cilantro coarsely; sprinkle over pork. Serve with rice and lime wedges, if desired.
Other Preparation Methods
    • Slow cooker: Place 2 lb boneless pork shoulder country-style ribs, 2 tablespoons sofrito, 8 oz tomato trinity mix, 15 oz red enchilada sauce, 3 cups chicken stock, 2 teaspoons kosher salt, and 1 (15.5 oz) can hominy (drained) in slow cooker. Cook on HIGH 3–4 hours until pork is fork-tender and 185°F.
    • Multicooker: Place 2 lb boneless pork shoulder country-style ribs, 1 sliced sweet onion, 16 oz sauerkraut (drained), 1 lb baby red potatoes, ¼ cup chicken stock, and 1 tablespoon each Greek seasoning and caraway seeds in pressure cooker. Seal following manufacturer's instructions and cook on HIGH 50 minutes.

Amount per ¼ recipe serving: Calories 620, Total Fat 44g, Sat Fat 24g, Trans Fat 0g, Chol 145mg, Sodium 1290mg, Total Carb 8g, Fiber 3g, Sugars 2g, Protein 46g, Calc 4%, Vitamin A 0%, Vitamin C 0%, Iron 30%