Thai Coconut Ribs

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.

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Thai Coconut Ribs

Thai-inspired pork baby back ribs marinated with coconut milk, citrus, lemon grass and cilantro.  Wonderfully juicy and flavorful.

Prep Time8 hours hrs

Cook Time3 hours hrs

Total Time11 hours hrs

Course: GRILLING, Pork

Cuisine: thai

Keyword: grilled pork chops

Servings: 8

Calories: 320kcal

Author: Judith Hannemann

Ingredients

• 2 racks pork baby back ribs remove membrane over bone

MARINADE

• 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

Instructions

• 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.

Nutrition

Serving: 1person | Calories: 320kcal | Carbohydrates: 9g | Protein: 15g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 49mg | Sodium: 202mg | Potassium: 358mg | Fiber: 1g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg

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Thai Coconut Ribs

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