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.

Print Recipe Add to Recipe Box Go to Collections Pin Recipe

Thai Coconut Ribs

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

Prep Time8 hrs

Cook Time3 hrs

Total Time11 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

Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

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.