Best 3 Coriander Coconut Braised Ribs Recipes
Indulge in the tantalizing flavors and aromas of Coriander Coconut Braised Ribs, a culinary journey that combines the richness of Southeast Asian spices with the succulent tenderness of pork ribs. This dish promises an explosion of taste, where the fragrant coriander and creamy coconut milk create a harmonious balance, while the tender fall-off-the-bone ribs melt in your mouth.
As you delve into the article, you'll discover not just one, but three delectable recipes that showcase the versatility of this irresistible dish. Explore the classic version of Coriander Coconut Braised Ribs, where the ribs are lovingly braised in a symphony of savory spices, coconut milk, and fresh herbs. For those who crave a spicy kick, venture into the realm of Spicy Coriander Coconut Braised Ribs, where a fiery blend of chili and ginger ignites your taste buds. And if you seek a vegetarian alternative, embark on the journey of Vegetarian Coconut Braised Jackfruit, where tender jackfruit takes center stage, absorbing the aromatic embrace of coconut milk and spices.
Each recipe is meticulously crafted with step-by-step instructions, ensuring that even novice cooks can effortlessly recreate these culinary masterpieces. Detailed ingredient lists and cooking tips accompany each recipe, guiding you through the process of selecting the finest ingredients and achieving the perfect balance of flavors.
Prepare to tantalize your taste buds and embark on a culinary adventure with Coriander Coconut Braised Ribs. Let the intoxicating aromas fill your kitchen as you create these mouthwatering dishes that will leave a lasting impression on your palate.
CORIANDER-COCONUT BRAISED RIBS
Every ingredient in this dish screams "delicious". I love the combination of the spices used to coat the pork and the coconut milk/red curry paste in the sauce. Recipe is from Southern Living Magazine.
Provided by Daily Inspiration S
Categories Ribs
Time 5h30m
Number Of Ingredients 18
Steps:
- 1. Trim excess fat from ribs. Stir together brown sugar and next 5 ingredients. Sprinkle mixture over ribs, pressing to adhere. Brown ribs on all sides in batches In 1 tbsp. hot oil in a large skillet over medium-high heat. Place in a lightly greased (with cooking spray) 6-qt. slow cooker.
- 2. Wipe skillet clean. Cook onion in remaining 1 tbsp. oil for 6 minutes or until tender. Add garlic and next 3 ingredients; cook 1 minute. Add soy sauce and coconut milk, stirring to release any browned bits from bottom of skillet. Pour over ribs in slow cooker. Cover and cook on LOW 5 hours or until pork is tender.
- 3. Transfer ribs to a serving platter, cover with foil to keep warm. Pour liquid from slow cooker through a fine-mesh sieve into a glass measuring cup. Let it stand 5 minutes. Skim fat from liquid.
- 4. Transfer liquid to a saucepan and bring to a boil over medium-high heat. Reduce heat to medium and cook 6 minutes or until reduced to 1 1/2 cups. Stir in lime juice. Serve with ribs. If you prefer, serve ribs over rice and add some sauce to the top. Garnish with fresh cilantro leaves.
VIETNAMESE BRAISED PORK RIBS
Not all ribs are baked or grilled. These are oven braised with a Vietnamese spice mixture, which makes them succulent and juicy, and very tender. You can braise them a day ahead and keep them refrigerated in their juices; they reheat beautifully.
Provided by David Tanis
Categories dinner, main course
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the marinade: In a small bowl, put the shallots, lemongrass, soy sauce, fish sauce, chile paste, salt, sugar, five-spice powder, garlic and ginger. Mix well.
- Put the meat in a deep baking dish or roasting pan and add marinade. Using your hands, coat ribs well. Let marinate, refrigerated, for at least 2 hours and preferably overnight, well wrapped. Bring back to room temperature before proceeding.
- Heat oven to 450 degrees. Add 2 cups water to the pan, cover tightly with foil and place pan in oven. Cook for 30 minutes, then reduce heat to 350 degrees for 1 hour more. When done, the meat should be very tender, nearly but not quite falling off the bone. Remove cover and return to the oven for about 15 minutes until the ribs are nicely browned.
- Remove ribs from pan. Pour pan juices into a saucepan and skim fat. Reduce over high heat until somewhat thickened, about 5 minutes. Meanwhile, divide ribs with a sharp knife and pile them onto a platter.
- Serve family style with steamed rice and pan juices. Garnish with scallions, cilantro and mint sprigs.
Nutrition Facts : @context http, Calories 952, UnsaturatedFat 38 grams, Carbohydrate 15 grams, Fat 65 grams, Fiber 1 gram, Protein 78 grams, SaturatedFat 23 grams, Sodium 1146 milligrams, Sugar 7 grams, TransFat 1 gram
BRAISED SHORT RIBS, SPRING ONION & CORIANDER
Treat loved ones to this extra-special centrepiece dish that matches punchy Asian flavours such as coriander, ginger, chilli and spring onions with beef ribs
Provided by Jason Atherton
Categories Dinner, Main course
Time 5h
Number Of Ingredients 21
Steps:
- Heat oven to 140C/120C fan/gas 1. Stir together the ingredients for the spice mix with 1 tsp fine salt. Rub the spice mix all over the ribs, put in a roasting tin and pour over the wine. Cover with foil and cook in the oven. Cook for 4 hrs.
- Meanwhile, make the barbecue sauce. Fry the ginger, spring onions and red onion for about 10 mins. Add all the other ingredients and bring to a simmer, then blitz into a smooth sauce using a stick blender.
- Remove the ribs from the oven and strain off the liquid. At this point, you can cover and leave the ribs overnight, keeping the wine separate in the fridge to be skimmed in the morning. If cooking immediately, skim the fat from the liquid. Turn oven up to 180C/160C fan/gas 6. Keep the ribs covered and reduce the liquid on the hob for 5-10 mins, then whisk in the barbecue sauce.
- Brush the ribs all over with the barbecue glaze (you will have some remaining to serve alongside the ribs later), then return to the oven for 15 mins.
- Serve scattered with the coriander, spring onions, chillies and sesame seeds.
Nutrition Facts : Calories 681 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.3 milligram of sodium
Tips:
- Select the best ribs: Choose meaty pork ribs with good marbling for a flavorful and tender result.
- Prepare the ribs properly: Remove the membrane from the back of the ribs to ensure they cook evenly and become fall-off-the-bone tender.
- Use a flavorful marinade: The combination of coriander, coconut milk, ginger, garlic, and spices creates a delicious and aromatic marinade that infuses the ribs with flavor.
- Cook the ribs slowly: Braising the ribs in the marinade for several hours allows the flavors to meld and the meat to become incredibly tender.
- Add vegetables for a complete meal: Toss in some hearty vegetables like carrots, potatoes, or bell peppers along with the ribs for a complete and satisfying meal.
- Serve with your favorite sides: Enjoy the ribs with classic accompaniments like mashed potatoes, coleslaw, or grilled corn on the cob.
Conclusion:
The coriander-coconut braised ribs are an exceptional dish that combines the bold flavors of coriander and coconut milk with the succulent texture of pork ribs. The slow-cooking process ensures that the ribs are fall-off-the-bone tender and infused with an irresistible aroma. Whether you're hosting a special occasion dinner or simply craving a comforting meal, these ribs will surely impress your taste buds. So, gather your ingredients, prepare your kitchen, and embark on a culinary journey that will leave you and your loved ones delighted. Happy cooking!
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