Short Ribs Slow Roasted In Coconut Milk Recipes

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COCONUT BARBECUED RIBS



Coconut Barbecued Ribs image

Categories     Broil     Marinate     Steam     Pork Rib     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

4 pounds baby back pork ribs, cut into individual ribs.
1 cup canned unsweetened coconut milk (available at Southeast Asian markets)
1/2 cup chopped fresh cilantro
1/2 cup (packed) golden brown sugar
1/3 cup (packed) chopped shallots
1/4 cup soy sauce
3 tablespoons chopped garlic
2 tablespoons chopped peeled fresh ginger
2 stalks lemongrass, (available at Southeast Asian markets) chopped
1 teaspoon salt

Steps:

  • Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
  • Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass 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. Tent with foil to keep warm.
  • Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
  • Serve ribs with marinade.

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