As an Amazon Associate I earn from qualifying purchases.
|Thai Coconut Ribs|
Thai-inspired pork baby back ribs marinated with coconut milk, citrus, lemon grass and cilantro. Wonderfully juicy and flavorful.
It’s been a few years since I made these, mainly because lemon grass is pretty hard to come by in my area. I happened to see it in the produce section of my store last trip (it was EXPENSIVE too) and decided to treat myself.
First time I saw these was on Chef Rob Rainford’s “License to Grill,” and that was year ago now. I miss this show immensely–Chef Rainford actually taught me, and a lot of other people, that a BBQ can be far more than the usual burgers and hot dogs.
|Sweet, juicy and a subtle flavor|
I love the Thai-inspired flavor these ribs have. No flavor comes out and bites you in the butt–this is a delicate flavor. Savour these, eat them slowly so you can get the full impact.
These ribs are sweet and juicy. Nice served with a classic potato or pasta salad.
Thai Coconut Ribs
- 2 racks pork baby back ribs remove membrane over bone
- 2 cups unsweetened coconut milk
- 3 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp grated fresh ginger -OR- 1/2 tsp powdered ginger
- 1 tsp grated lime zest
- 1 tbsp lime juice
- 2 cloves garlic minced
- 1 tsp crushed red pepper flakes
- 1/4 cup coarsely chopped cilantro
- 2 stalks bruised lemon grass
- Bruise lemon grass by hitting it in several places with the dull side of a knife.
- Mix all marinade ingredients. Reserve 1/2 cup for basting.
- Place ribs in a very large zipper storage/freezer bag (2 gallon size) -OR- place each rack in a 1 gallon bag (you may have to cut racks in half. I often do just that because the huge zipper bags are hard to find where I live.
- Pour marinade over ribs, seal bag(s) and "mush" the bag to distribute the marinade.
- Place in refrigerator to marinate overnight.
- The ribs are prepared by indirect cooking. With a gas grill (2+ burners) this means the ribs cook on the UNLIT side with the lid closed.
- Preheat the grill to 300-325 degrees F--I put my left burner on medium heat then close the lid. My grill also has a built-in temperature gauge, if yours doesn't, an oven thermometer will do.
- Remove ribs from plastic bag(s). Discard the marinade in the bag(s). Place ribs on UNLIT side of grill, close lid.
- Roast low & slow for 3 hours, basting every 30 minutes with reserved marinade.
- OVEN METHOD--Preheat oven to 300 degrees F. Place ribs on a rack in a roasting pan and proceed as in grill method.
|Thai Coconut Ribs|
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
Follow The’s board ♨Hot Fun in the Summertime Blog Hop♨ on Pinterest.
Love the sound of this marinade – and an interesting cooking technique too! Cheers from Carole's Chatter