Yield: 6 servings
|5 pounds||Country-style loin spare rib|
|2 cups||Palm vinegar|
|¼ cup||Soy sauce|
|2 tablespoons||Garlic; minced|
|2 \N||Bay leaves|
|¾ teaspoon||Whole black peppercorns|
|½ cup||Thick coconut milk|
Cut exterior fat from ribs. In a large glass baking dish or enameled roasting pan, combine vinegar, water, soy sauce, garlic, bay leaves, salt and peppercorns in pan. Add ribs, turning in liquid to coat all sides. Marinate 1½ to 2 hours at room temperature, turning ribs several times.
Pour marinade into wide pot or 2 deep skillets with lids. Heat liquid to boiling, add ribs, cover and simmer about 1 hour, turning once until ribs are almost completely tender. Add coconut milk and simmer about 15 minutes longer until ribs are tender but not falling from bone. Remove ribs from pan and boil sauce to reduce it to about ¾ cup. Strain sauce. Ribs may be prepared to this point up to day ahead.
To finish ribs, bring ribs and sauce to room temperature. Brush ribs with sauce and place on barbecue grill over very hot coals. Cook, turning once and basting with any remaining sauce until outside is slightly crispy, 1 to 3 minutes each side.
To broil ribs, preheat broiler. Baste ribs with sauce. Place ribs on rack about 2 ½" from heat source and broil at medium-high heat until slightly crispy, about 1 ½ minutes on each side. Makes 6 servings.
NOTE: To remove thick coconut milk from canned coconut milk, first chill. Then, without shaking can, open and scoop thick portion out, leaving watery portion behind.
Submitted By CAROL KATZ On 05-27-95