Coconut Lime Pork Ribs with Snap Peas and Cilantro
Equipment
- Slow Cooker
- Mixing Bowl
- Knife
Ingredients
- 2 lbs pork spare ribs, cut into sections
- 1 (14 oz) can full-fat coconut milk
- Juice and zest of 2 limes
- 8 oz snap peas
- 1/4 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the pork spare ribs in the slow cooker and season them evenly with salt and black pepper.
- In a bowl, stir together the coconut milk, lime juice, lime zest, minced garlic, and grated ginger until well combined.
- Pour the coconut lime mixture over the ribs, making sure they are mostly covered.
- Cover and cook on low for 6 to 7 hours until the ribs are tender.
- In the last 30 minutes of cooking, add the snap peas to the slow cooker and stir gently to coat them in the sauce.
- Once done, sprinkle the chopped cilantro over the ribs and snap peas before serving.
Notes
Add the snap peas only in the final half hour so they stay crisp instead of turning soft. If the sauce seems too thin after cooking, remove the lid for the last 20 minutes to let it reduce slightly. Leftovers store well in the fridge for up to three days and reheat gently on the stovetop with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Knife
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Knife