Slow-cooked ribs can rival the grilled version

Even if the recent temperature drop has made it too chilly to grill outside, the barbecue mantra of “slow and low” can apply to a slow-cooker, too.

Just toss the ingredients for this easy pork rib recipe in the crockpot before heading to work or embarking on weekend chores, and voila — a dinner dish that’s so good, no one will complain about anyone licking their fingers at the table.

This is a very rich dish best served over rice, topped with sliced jalapeño to give it a little bite. We shredded the leftovers for nachos.

Coriander-Coconut Braised Ribs

3 1/2 pounds country-style pork ribs

1/4 cup packed brown sugar

1 1/2 tablespoons ground cumin

1 1/2 tablespoons ground coriander

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground cinnamon

2 tablespoons canola oil, divided

Vegetable cooking spray

1 1/2 cups chopped sweet onion

1 tablespoon minced garlic

1 tablespoon minced ginger

1 tablespoon red curry paste

2 small jalapeño peppers, seeded and finely chopped

1 teaspoon soy sauce

14-ounce can coconut milk

2 tablespoons lime juice

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 tablespoon hot oil in a large skillet over medium-high heat. Place in a lightly greased (with cooking spray) 6-quart slow cooker.

Wipe skillet clean. Cook onion in remaining 1 tablespoon hot oil 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.

Transfer ribs to a serving platter; cover with foil to keep warm. Pour liquid from slow cooker through a fine wire-mesh strainer into a glass measuring cup; let stand 5 minutes. Skim fat from liquid.

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.

Yield: 6 servings