For a printer friendly version of this recipe, click here.
There is just something about a coconut milk marinade and pork! I like to serve the ribs with a rice noodle salad or a Chinese noodle salad. Begin preparing the ribs the day before.
4 lbs. pork ribs, side or baby back, divided in half
1 cup tinned unsweetened coconut milk
½ cup chopped fresh cilantro
½ cup grated palm or brown sugar, packed
1/3 cup chopped shallots, firmly packed
¼ cup soy sauce
3 Tbsp. chopped garlic
1 Tbsp. peeled, chopped fresh ginger
2 stalks lemongrass, cut off the lower bulb, remove tough, outer leaves; using only the yellow section. You can freeze the remainder for soups or curries
1 – 2 tsp. Thai red curry paste or to taste
1 tsp. salt
Preheat the oven to 350 F.
Place the ribs in a large roasting pan. Add ½ cup water; cover & place in the oven for approximately 40-45 minutes to steam. Remove ribs from the pan & allow to cool.
Combine coconut milk, cilantro, sugar, shallots, soy sauce, garlic, ginger, lemongrass, red curry paste & salt in the food processor until almost smooth. Place the ribs, once cooled, in a large glass baking dish or two. Pour on the marinade & coat the ribs with it. Cover & refrigerate overnight.
Prepare the barbecue (medium heat for gas). Remove ribs from marinade. Grill the ribs until golden brown turning occasionally. About approximately 30 – 40 minutes, over indirect heat. Remove to a cutting board, separate the ribs into serving pieces & serve on a warm platter.