Slow Cooked Sunday

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle ribs with 3/4 teaspoon salt and 1/8 teaspoon pepper. Add half of ribs to pan; cook 2 minutes on each side or until browned. Place ribs in an electric slow cooker. Repeat procedure with remaining ribs.

2. Add shallots, garlic, and ginger to pan; sauté 2 minutes. Stir in 1/4 cup water and curry paste; cook 1 minute. Stir in coconut milk, sugar, and fish sauce. Add coconut milk mixture to cooker. Cover and cook on LOW 6 hours.

3. Remove ribs from cooker; keep warm. Strain cooking liquid through a colander over a bowl; discard solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour cooking liquid into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Stir in remaining 3/4 teaspoon salt, remaining 1/8 teaspoon pepper, rind, and juice. Shred rib meat with 2 forks; discard bones. Serve sauce over ribs and rice.

These were a huge hit, when I say huge I should point out that Chris was texting me yesterday asking how to make these because he wants to make them next week!

I served these over a Green Chili & Garlic Jasmine Rice mix (Thai Kitchen brand), it's got a little spice to it but is a perfect mix with the ribs. They also were alongside soy-sauteed Asparagus.

Soy-Sauteed Asparagus

1 LB Asparagus
2 TBSP Soy Sauce
1 TBSP Olive Oil
1 TBSP Sesame Seeds

1. Cut ends off asparagus, throw away the ends (or compost them), then cut asparagus in half.
2. Heat oil in a large skillet over medium-high heat.
3. Once skillet is hot, drop asparagus, soy sauce and sesame seeds into it. Saute until asparagus is tender.
4. Garnish with additional sesame seeds.

Yes, I've been on a big asparagus kick lately, but like the strawberries, they've been cheap and delicious! Enjoy!