Description
Outstanding Thai barbecued baby back pork ribs with a make-ahead technique that makes this BBQ ribs recipe great for summer entertaining. All the prep is done a day ahead. The ribs are fully cooked and marinated overnight. You can just throw them on the grill for 8 minutes just before serving. Grilling gets them golden brown and sears in the delicious flavors of the marinade.
Adapted from a recipe in Bon Appetit
Ingredients
Scale
For the Ribs:
- 2 racks of baby back pork ribs, cut into individual ribs
For the BBQ Sauce/Marinade:
- 1 cup canned unsweetened coconut milk (shake can before opening)
- 1/2 cup roughly-chopped cilantro, packed (stems included)
- 1/2 cup, packed, brown sugar
- 1/2 cup roughly-chopped shallots
- 1/4 cup soy sauce
- 3 tablespoons roughly-chopped garlic (4-5 large cloves)
- 2 tablespoons roughly-chopped ginger root
- 2 stalks lemon grass, ends trimmed, tough outer layers peeled off, roughly chopped
- 1 large jalapeño pepper or two small, seeds and membranes removed, roughly chopped
- 1 teaspoon kosher salt
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Instructions
- To pre-cook the ribs using the stove-top steaming method (If you have a stovetop steamer), bring water to a boil under the steamer rack. Add ribs to steamer basket, cover and steam for 20 minutes. Uncover ribs and let them cool for 15 minutes or so.
- To pre-cook ribs using the oven-steaming Method, preheat oven to 325ºF and set an oven rack in the center position. Line a large glass baking pan with foil. Arrange the ribs in the pan, curved side up, with a little space between them so they steam evenly. (you may need two pans to fit them all). Pour 1 1/2 cups water into the foil-lined pan. Cover the pan tightly with another sheet of foil. Steam the ribs for 1 hour, then uncover ribs and let them cool at room temperature for 10-15 minutes.
- While the ribs are steaming and then cooling, put the bbq sauce/marinade ingredients into a blender or food processor and process for 30 seconds to a minute, until smooth.
- When the ribs are cool, put them into a large plastic container or non-reactive (glass) baking pan, pour the marinade on top and toss to coat. Cover with a lid or plastic wrap, and marinate overnight in the refrigerator.
- Preheat the grill to medium-high. Remove the ribs from the marinade and transfer the remaining marinade to a small saucepan, bring it to a boil and simmer for 2 minutes and then transfer to a serving bowl or gravy boat. Grill the ribs for 8 minutes or so, turning them a couple of times, until they're heated through and golden brown.
- Serve the ribs with coconut barbecue sauce on the side.
- Prep Time: 1 hour
- Marinating time: Overnight
- Cook Time: 8 mins
- Category: Main Course
- Method: grill
- Cuisine: Thai