Thai Coconut Baby Backs
Your family and guests will be asking for seconds for sure of this tasty ribs. You prepare the ribs and marinade the night before for quick entertaining the next evening.
4 1/2 pounds baby back pork ribs, cut into individual ribs.
1 cup canned unsweetened coconut milk (Chakoah or Mae Ploy are good Brands)
1/2 cup chopped fresh cilantro
1/2 cup Date palm sugar, (if not available substitue with Packed golden brown sugar)
1/3 cup (packed) chopped shallots
2 tablespoons fish sauce
2 tablespoons soy sauce
3 tablespoons chopped garlic
4-8 Thai Chiles, minced
1 1/2 tablespoons chopped peeled fresh ginger
2 stalks lemongrass, chopped
Rinse ribs well. Pat dry with paper towels to remove moisture. There are two equally good methods that you can use to prepare the ribs before grilling.
#1 method Preheat oven to 400 degrees. Place ribs on non stick oven rack in broiler pan and bake for 30 minutes.
#2 method Place rack in a large Dutch oven and add water to just below rack. Bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
Marinade for either method:
Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, fish sauce, garlic, ginger, lemongrass in processor and process until almost smooth. Put marinade into a large zip lock bag, add the ribs. Smoosh around in the marinade to coat on all sides. Place in refrigerator overnight.
Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.
Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
Serve ribs with marinade.
Serves 4 as an entree or 12 as an appetizer.
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