Spicy Coconut Ribs
Spicy Coconut Ribs
2 sides baby back pork ribs, membrane removed
2 cups unsweetened coconut milk (500ml)
3 tablespoons brown sugar (15ml)
1 tablespoon soy sauce (15ml)
1 tablespoon grated fresh ginger (15ml)
1 teaspoon finely shredded lime peel (5ml)
1 tablespoon lime juice (15ml)
2 teaspoons minced garlic (10ml)
1 teaspoons crushed dried chili peppers (10ml)
¼ cup fresh coriander stems removed and roughly chopped (60ml)
2 stalks bruised lemon grass
In a bowl combine the coconut milk, sugar, coriander, soy, lime zest and juice, chili flakes, garlic and ginger. Mix until evenly combined. Place the ribs in a large resealable plastic bag. Pour all but ½ cup of the marinade over the ribs. Seal the bag and toss gently to coat. Place in the fridge overnight.
Reserve the ½ cup of the marinade for basting while grilling the ribs.
Remove ribs from the fridge, pull them out of the bag an discard of the marinade. Pat the ribs dry with a clean paper towel. Season the ribs with salt and pepper just before grilling.
Prepare the barbecue for indirect grilling. Preheat the grill to 220F/110C. Oil the grill and place the ribs on the side of the BBQ that is off. Close the lid and cook for 3 hours basting them with the reserved marinade every 30 minutes.
Remove from grill and tent with foil for 10 minutes.
Serves 4-6
2 cups unsweetened coconut milk (500ml)
3 tablespoons brown sugar (15ml)
1 tablespoon soy sauce (15ml)
1 tablespoon grated fresh ginger (15ml)
1 teaspoon finely shredded lime peel (5ml)
1 tablespoon lime juice (15ml)
2 teaspoons minced garlic (10ml)
1 teaspoons crushed dried chili peppers (10ml)
¼ cup fresh coriander stems removed and roughly chopped (60ml)
2 stalks bruised lemon grass
In a bowl combine the coconut milk, sugar, coriander, soy, lime zest and juice, chili flakes, garlic and ginger. Mix until evenly combined. Place the ribs in a large resealable plastic bag. Pour all but ½ cup of the marinade over the ribs. Seal the bag and toss gently to coat. Place in the fridge overnight.
Reserve the ½ cup of the marinade for basting while grilling the ribs.
Remove ribs from the fridge, pull them out of the bag an discard of the marinade. Pat the ribs dry with a clean paper towel. Season the ribs with salt and pepper just before grilling.
Prepare the barbecue for indirect grilling. Preheat the grill to 220F/110C. Oil the grill and place the ribs on the side of the BBQ that is off. Close the lid and cook for 3 hours basting them with the reserved marinade every 30 minutes.
Remove from grill and tent with foil for 10 minutes.
Serves 4-6
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