INSTANTLY DELICIOUS

PRO TIP

If you don’t want to use pork belly, substitute 1-inch pieces of thick cut bacon. Decrease all ingredients of spice rub by ½ and add directly to onion-garlic-jalapeño mixture.

Thai Red Curry Ribs

Makes 4 to 6 servings

It’s worth getting your fingers sticky for these delectable, flavor-soaked ribs. And, the salted peanut topping is crunchy perfection in a bite.

2 (2- to 2½-pound) racks baby back ribs (4 to 5 pounds total)
1½ teaspoons kosher salt
1 cup coconut milk, divided
¼ cup red curry paste
2 tablespoons firmly packed light brown sugar
1 tablespoon grated fresh ginger
1 tablespoon fish sauce
1 tablespoon soy sauce
2 teaspoons finely chopped garlic
1 lime, zested and juiced
Garnish: roughly chopped minced, chopped roasted salted peanuts

1. Cut ribs into sections of 2 to 3 bones each (depending on size). Sprinkle with salt.

In a small bowl, whisk together ¼ cup coconut milk, curry