Coconut Pork Ribs
From Julie Van 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.