Thai Lettuce Wraps

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Directions

1. Heat a large heavy bottom skillet over medium heat and add olive oil. Add the ribs and season liberally with salt and pepper. Sear ribs on all sides for about 1 minute per side. Remove ribs and place them in the crockpot bowl.

2. Add garlic, ginger, sweet chili sauce, soy sauce, Thai red curry paste and fish sauce to the crockpot bowl.

3. Cover and cook on high for about 5-6 hours or on low for 8 hours or until meat falls off the bone. If possible, rotate the ribs once or twice during cook time.

4. To make the peanut sauce add the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste to a small pot. Place the pot over medium heat and bring to a low boil, stirring until the brown sugar has dissolved to make a smooth sauce. Set aside.

5. When ready, remove the short ribs from the crockpot and shred with a fork. If you desire a crispier meat, spread the meat on a tray and spoon sauce from the crockpot over it to keep it moist. Broil on low for 3-4 minutes, keeping a close eye on it as it will cook very quickly.

6. Divide the meat among the lettuce cups and spoon sauce from the crockpot over the meat; drizzle with peanut sauce.

Ingredients

• 3 lbs bone-in short ribs

• 2 TBS olive oil

• 2 cloves garlic

• 1 cup sweet chili sauce

• 1 TBS red curry paste

• salt and pepper

• 1 TBS ginger

• 1/2 cup soy sauce

• 1 tsp fish sauce

• 1/2 cup chopped peanuts

• 1 head of butter lettuce

1. Peanut Sauce

• 13.5 oz can coconut milk

• 3/4 cup creamy peanut butter

• 1/4 cup brown sugar

• 2 TBS soy sauce or coconut aminos

• 1 tsp red curry paste

2. Optional toppings

• sesame seeds

• diced green onions