When the weekend rolls around, we tend to be in the mood for something a little more festive, perhaps something nibbly we can share with friends, and even fire up the barbecue if the spring temperatures stick around.Ribs are among my favourite foods, but I’m not always in the mood for sticky-sweet barbecue sauce; these Thai-spiced ribs in coconut milk are deliciously different – perfect for a party, or for dinner along with steamed rice, sautéed pea pods or greens, or maybe an Asian-style slaw.
Thai Coconut Barbecued Ribs
adapted from Bon Appétit, September 1995
2 racks pork ribs
1 14 oz. (398 mL) can coconut milk
1/2 cup chopped fresh cilantro (stems too)
1/2 packed cup golden brown sugar
1/4 cup soy sauce
2 shallots, chopped
3 Tbsp. chopped garlic
2 Tbsp. chopped peeled fresh ginger
1 stalk lemongrass, chopped
Place ribs on a rimmed baking sheet, cover tightly with foil and cook for 2 1/2-3 hours at 300F.
Combine coconut milk, cilantro, brown sugar, soy sauce, shallots, garlic, ginger and lemongrass in a food processor and process until almost smooth. Transfer marinade to a large baking dish, add ribs and turn to coat. Cover and refrigerate 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 and tent with foil to keep warm. Transfer marinade to a small saucepan and boil for 1 minute. Serve ribs with marinade.