Thai Coconut Ribs
Thai-inspired pork baby back ribs marinated with coconut milk, citrus, lemon grass and cilantro. Â Wonderfully juicy and flavorful.
Servings: 8
Calories: 320kcal
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