Cook_Real_Food_Every_Day-Vol._3_Issue_3_-_Summer_2019_

may | june 2019^66

SLOW COOKER DIRECTIONS

Follow steps 1 and 2. Arrange ribs in slow cooker. Add any remaining

marinade and remaining ¾ cup coconut milk. Cover and cook on low for

7 to 8 hours. Preheat oven to broil. Line a sheet pan with foil. Place ribs,

meat side down, on prepared pan. Transfer cooking liquid to a medium

saucepan; cook over medium heat until thickened, 12 to 15 minutes.

Continue as directed.

Thai Red Curry Ribs
Makes 4 to 6 servings

It’s worth getting your fi ngers sticky for these
delectable, fl avor-soaked ribs. And, the salted peanut
topping is crunchy perfection in a bite.

2 (2- to 2½-pound) racks baby back ribs
(4 to 5 pounds total)
1½ teaspoons kosher salt
1 cup coconut milk, divided
¼ cup red curry paste
2 tablespoons fi rmly packed light brown sugar
1 tablespoon grated fresh ginger
1 tablespoon fi sh sauce
1 tablespoon soy sauce
2 teaspoons fi nely chopped garlic
1 lime, zested and juiced
Garnish: roughly chopped minced, chopped roasted salted peanuts

1. Cut ribs into sections of 2 to 3 bones each (depending on size). Sprinkle
   with salt.


2. In a small bowl, whisk together ¼ cup coconut milk, curry paste, brown
   sugar, ginger, fi sh sauce, soy sauce, garlic, and lime zest and juice. Brush
   marinade all over ribs. Refrigerate for at least 15 minutes or up to 8 hours.


3. Arrange ribs, meaty side up, in concentric circles in Instant Pot. Add any
   remaining marinade and remaining ¾ cup coconut milk. Cover and lock
   lid. Pressure cook on HIGH for 27 minutes. Natural release pressure for
   15 minutes. Carefully release remaining pressure. Select CANCEL feature.


4. Preheat oven to broil. Line a sheet pan with foil. Place ribs, meat side
   down, on prepared pan.


5. Select SAUTÉ feature on Instant Pot. Cook cooking liquid, whisking
   frequently, until thickened, about 15 minutes. Brush ribs with sauce.


6. Broil until lightly charred, about 3 minutes. Turn ribs, and brush with
   sauce. Broil until sticky and lightly charred in spots, 2 to 3 minutes more.
   Serve immediately with extra sauce. Garnish with cilantro and peanuts,
   if desired.

Cut ribs and

marinate; cover

and refrigerate.

:

05

MINUTES

Morning

PREP