cateory: seasonal
Coconut Lemongrass Baby Back Ribs
Reviews: 198
Ingredients:
- 4 tablespoons fish sauce
- 2 tablespoons chopped ginger root
- ¼ cup cilantro leaves, coarsely chopped
- ¼ cup basil leaves, coarsely chopped
- ¼ cup canola oil
- Salt to taste
- 5 pounds baby back ribs
- 4 stalks lemongrass, chopped
- 2 tablespoons minced garlic
- 6 kaffir lime leaves
- ½ medium sweet onion, coarsely chopped
- 1 tablespoon sambal sauce
- ¾ cup honey
- 1 cup coconut milk
- 1 teaspoon turmeric
How to make
Coconut Lemongrass Baby Back Ribs
Coconut Lemongrass Baby Back Ribs
Blend all the ingredients, except the ribs, in a large mixing bowl. Place ribs, topside facing down, in a large bowl, and pour marinade over top. Cover, and marinate overnight in the refrigerator.
Heat oven to 400°F
Place the ribs on a roasting pan, topside down. Bake for 35 minutes, basting every 15 minutes with the marinade.
Turn ribs over so that the topside is up, and continue to baste. Cook for another 35 minutes or more.
Comments for
Coconut Lemongrass Baby Back Ribs
Coconut Lemongrass Baby Back Ribs
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