Coconut barbecued ribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Baby back pork ribs cut into individual ribs |
| 1 | cup | Canned unsweetened coconut milk |
| ½ | cup | Cilantro, chopped |
| ½ | cup | (packed) golden brown sugar |
| ⅓ | cup | (packed) shallots, chopped |
| ¼ | cup | Soy sauce |
| 3 | tablespoons | Garlic, chopped |
| 2 | tablespoons | Ginger, peeled, chopped |
| 2 | Stalks lemongrass, chopped | |
| 1 | teaspoon | Salt |
Directions
Rinse ribs. pat dry. Place steamer rack in heavy Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15x10x2-inch glass baking dish.
Add ribs and turn to coat. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter.
Tent with foil to keep warm.
Transfer marinade to heavy small saucepan. Boil marinade for 1 minute.
Serve ribs with marinade.
Bon Apptit September 1995
Submitted By DIANE LAZARUS On 08-24-95