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Category: Ribs
Prep Time: Cook Time: Total Time:
6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
Boiling water
2 large lemongrass stalks
1/2 cup plus 6 tablespoons tamari soy sauce
1/2 cup (packed) golden brown sugar
1/2 cup dry Sherry
2 tablespoons Thai peanut sauce
2 tablespoons Asian sesame oil
4 large garlic cloves, peeled
1 1 1/2-inch piece fresh ginger, peeled, chopped
3/4 cup canned unsweetened coconut milk
Preheat oven to 350. Lay ribs in single layer in large rimmed pan. Add just enough boiling water to cover ribs, then cover the pan with foil. Braise the ribs in the oven until almost tender, about 1 1/2 hours. Remove the ribs from the oven and let cool, still covered, for about 30 minutes.
Cut off the bottom 2 inches from each lemongrass stalk, discarding the upper part. Cut the lemongrass into thin rounds and put them in a blender. Add 1/2 cup tamari, the brown sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger to the blender. Blend until almost smooth. Add in coconut milk and remaining 6 tablespoons tamari for marinade.
Transfer ribs to heavy-duty 2-gallon resealable plastic bag. Discard the braising liquid. Pour marinade over the ribs in the bag. Seal top and turn several times to coat ribs evenly. Put the bag in a glass container and refrigerate at least 12 hours, turning occasionally.
Preheat oven to 350. Arrange the ribs in a single layer on large rimmed baking sheet. Spoon (or pour) the marinade over the ribs.
Roast the ribs until they are very tender, for about 1 1/2 hours, basting often with the reserved marinade. Arrange ribs on platter. Scrape the marinade in the bottom of the roasting pan into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs.
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THAI SPARERIBS
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Category: Ribs
Prep Time: Cook Time: Total Time:
6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
Boiling water
2 large lemongrass stalks
1/2 cup plus 6 tablespoons tamari soy sauce
1/2 cup (packed) golden brown sugar
1/2 cup dry Sherry
2 tablespoons Thai peanut sauce
2 tablespoons Asian sesame oil
4 large garlic cloves, peeled
1 1 1/2-inch piece fresh ginger, peeled, chopped
3/4 cup canned unsweetened coconut milk
Preheat oven to 350. Lay ribs in single layer in large rimmed pan. Add just enough boiling water to cover ribs, then cover the pan with foil. Braise the ribs in the oven until almost tender, about 1 1/2 hours. Remove the ribs from the oven and let cool, still covered, for about 30 minutes.
Cut off the bottom 2 inches from each lemongrass stalk, discarding the upper part. Cut the lemongrass into thin rounds and put them in a blender. Add 1/2 cup tamari, the brown sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger to the blender. Blend until almost smooth. Add in coconut milk and remaining 6 tablespoons tamari for marinade.
Transfer ribs to heavy-duty 2-gallon resealable plastic bag. Discard the braising liquid. Pour marinade over the ribs in the bag. Seal top and turn several times to coat ribs evenly. Put the bag in a glass container and refrigerate at least 12 hours, turning occasionally.
Preheat oven to 350. Arrange the ribs in a single layer on large rimmed baking sheet. Spoon (or pour) the marinade over the ribs.
Roast the ribs until they are very tender, for about 1 1/2 hours, basting often with the reserved marinade. Arrange ribs on platter. Scrape the marinade in the bottom of the roasting pan into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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