There is just something about pork in a coconut milk marinade! I like to serve the ribs with a rice noodle salad or a Chinese noodle salad. Begin preparing the ribs the day before.
Makes 4 Servings
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 and allow to cool.
Combine coconut milk, cilantro, sugar, shallots, soy sauce, garlic, ginger, lemongrass, red curry paste and 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 and coat the ribs with it. Cover and 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.