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THE ENTERTAINING ISSUE - November December Issue 2018

Coconut Pork Ribs
Coconut Pork Ribs.html

Coconut Pork Ribs

January February 2013

From Julie an Rosendaal

Coconut pairs perfectly with ginger, lemongrass, cilantro and pork. For something completely different, these Thai-style ribs are roasted, then marinated... you can do them ahead of time, then finish them on the grill. They’re perfect for a party. Adapted from a recipe in Bon Appétit.

2 racks pork ribs

1 14 oz. (398 mL) can coconut milk

1/2 c. chopped fresh cilantro (stems too)

1/2 c. golden brown sugar

1/4 c. soy sauce

2 shallots, finely chopped

3 T. chopped garlic

2 T. finely shredded unsweetened coconut

2 T. chopped peeled fresh ginger

1 stalk lemongrass, pale part only, chopped

Preheat the oven to 300°F. Place the ribs on a rimmed baking sheet, cover them tightly with foil and cook them for 2-1/2 to 3 hours.

Combine the coconut milk, cilantro, brown sugar, soy sauce, shallots, garlic, coconut, ginger and lemongrass in a food processor and process until almost smooth. Transfer the marinade to a large baking dish or heavy-duty Ziploc bag, add the ribs and turn them to coat them in marinade. Cover and refrigerate overnight.

Heat the barbecue to medium-high, or preheat the broiler. Remove the ribs from the marinade and put the marinade in a small saucepan. Bring it to a simmer while you grill or broil the ribs until golden, turning occasionally, about 8 minutes. Serve the ribs with the marinade. Serves 6.