Coconut Barbecue Ribs

Recipe from Cristeen, posted on LCT Forum

OH MY G-D! You have GOT to try this recipe!! These are literally the BEST ribs DH or I have ever had!!! These are most definitely a Thai flavored dish, and it’s a little weird to me to be eating green meat, but they were SOOOO good…

FYI, DH and I both hate cilantro, but it cannot be substituted for in this recipe. It is totally not noticeable as a flavor, I wouldn’t recommend substituting any of the ingredients if possible.

The country style ribs I get are incredibly thick (about 1 pound each), and therefore they need to be cooked longer than most. Reduce the cooking time accordingly, if yours are smaller. This recipe was originally intended for baby back ribs. Honestly though, try it on pork chops, a roast, whatever. It’s fabulous!

Servings: 4

4 lb Country Style Ribs

1 C Coconut Milk

½ C Cilantro leaves and stems, packed (3/4 oz.)

½ C Splenda (I actually used ¼ c Splenda and ¼ c Erythritol)

½ tsp molasses

1/3 C shallots, chopped, packed (2 oz.)

¼ C Soy Sauce

3 T Garlic, chopped (1 oz.)

2 T Ginger, chopped (1 oz.)

2 Stalks Lemongrass (1 ½ C) chopped

1 tsp salt

Pour Coconut milk and soy sauce into the bottom of a blender. Add everything else (except ribs) and process until almost smooth. Marinate ribs in this overnight.

Scrape the chunky marinade off the ribs. Strain the solids out of the remaining marinade, pressing down to squeeze out ever drop. Transfer marinade to a small saucepan, simmer over medium low heat 5 minutes.

Preheat oven to 350 degrees F. Cook the ribs 30 minutes on one side, flip them over, and cook another 20 minutes. Remove from the oven, spoon the boiled marinade generously over each rib, and place under the broiler for 10 minutes.

Alternately, grill on the barbecue until cooked through, turning occasionally, serve the boiled marinade on the side.

Note by Nancy…..I have tried this, and she ain’t lying!!!