Get ready to transform your ordinary dinner into an extraordinary culinary adventure with these mouthwatering Thai Turmeric Pork Ribs! Imagine tender, fall-off-the-bone ribs infused with vibrant turmeric and exotic Thai flavors, perfectly complemented by a zesty pineapple slaw that will transport your senses straight to the bustling streets of Bangkok. This recipe is not just a meal; it's a flavor journey that requires minimal effort but delivers maximum taste, making it the ultimate crowd-pleaser for busy home cooks and adventurous food lovers alike.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 lbs pork ribs
- 2 tablespoons turmeric powder
- 1 tablespoon garlic powder
- 1/2 cup soy sauce
- 1/4 cup honey
- 1 cup pineapple, diced
- 2 cups cabbage, shredded
- 1/4 cup mayonnaise
Instructions
- In a large mixing bowl, combine turmeric powder, garlic powder, soy sauce, and honey to create a marinade for the pork ribs.
- Pat the pork ribs dry with paper towels to ensure the marinade adheres well to the meat's surface.
- Place the pork ribs in the mixing bowl and thoroughly coat each piece with the marinade, ensuring even coverage.
- Transfer the marinated ribs to a slow cooker, pouring any remaining marinade over the meat.
- Cover the slow cooker and set to low heat, cooking for 7-8 hours until the pork is tender and easily pulls away from the bone.
- While ribs are cooking, prepare the pineapple slaw by mixing shredded cabbage, diced pineapple, and mayonnaise in a separate bowl.
- Refrigerate the slaw to allow flavors to meld and keep crisp until ribs are ready.
- Once ribs are cooked, remove from slow cooker and let rest for 5-10 minutes before serving.
- Plate the ribs and top with the fresh pineapple slaw, serving immediately while warm.
Tips
- For maximum flavor absorption, marinate the ribs for at least 2 hours (or overnight) before slow cooking if time permits.
- Use a meat thermometer to ensure ribs reach an internal temperature of 145°F for perfect tenderness.
- Pat the ribs completely dry before marinating to help the spices adhere better and create a more flavorful crust.
- If you prefer a slightly caramelized finish, briefly broil the ribs for 2-3 minutes after slow cooking.
- For a lighter slaw, substitute mayonnaise with Greek yogurt for a tangier, healthier alternative.
- Choose spare ribs or baby back ribs for the most tender and juicy result.
- Allow the ribs to rest for 10 minutes after cooking to help redistribute the juices and ensure maximum moisture.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 18g
Protein: 45g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 150mg
