Coconut ribs are a sweet and highly flavorful way to enjoy barbeque ribs. This version is my adaptation of a Hawaiian recipe originally from Keo’s Thai Cuisine in Honolulu that was featured in Bon Appetit September 1995. Using a marinade of lemongrass, ginger, garlic, cilantro, soy sauce, brown sugar, and coconut milk this recipe hits all the high points of South Pacific cuisine.
Jump to RecipeI’ve been making this Coconut Rib recipe for many years, and it’s one of my favorites. But it requires pre-cooking the ribs and an overnight marinade. I have combined both steps in one using a slow cooker and found it not only saves time it can also be put together in the morning and then quickly grilled in 10-15 minutes for dinner.
How to make great ribs
The trick to well-cooked ribs is precooking the ribs using a low and slow cooking process, and then browning the exterior by grilling or running under the broiler to golden and crispy. The original recipe calls for steaming the ribs in a dutch oven. I have also made these in the oven on a very low temperature for several hours. However, using a slow cooker simplifies the process, and eliminates all the pans and aluminium foil.
Make the Marinade
Create the marinade by processing all the aromatic ingredients in a food processor, and pulsing to a fine paste. Then add in the coconut milk, soy sauce and sugar and pulse to combine.
Precook the Ribs
Cut the ribs apart into 3-4 rib sections and add to the slow cooker. Pour the marinade over the ribs, put the cover on and cook on the lowest setting for 4-6 hours. Check periodically for doneness. If the ribs are starting to fall apart, remove them earlier.
Transfer cooked ribs onto a baking sheet. Pour the residual marinade and meat juices through a strainer into a saucepan. Skim off the fat from the top. Boil the marinade for about 1-2 minutes or until it thickens and is reduced to a syrupy consistency.
Brown Ribs on Grill
Meanwhile, grill the ribs until browned on both sides. Remove from the grill and rest for 10 minutes. It is important to let the ribs rest to allow juices to redistribute into the meat. Drizzle with the reduction of the marinade, and garnish with fresh cilantro leaves.
Cover with Reduced Marinade
Coconut ribs are a great alternative to barbequed ribs. They are great served with jasmine sticky rice and an Asian salad.
Coconut Ribs
Equipment
- Slow Cooker
- Food processor
- Grill or Broiler
Ingredients
- 4 lbs Baby Back Ribs can also use Spare Ribs
Marinade
- 3/4 cup Fresh Cilantro Reserve 1/4 cup for garnish
- 3 cloves Garlic
- 1/3 cup chopped Shallots
- 2 tbsp chopped fresh ginger root
- 2 stalks lemongrass chopped
- 1/2 cup packed light brown sugar
- 1/4 cup soy sauce
- 1 can unsweetened coconut milk
- 1 tsp salt
Instructions
- Rinse ribs. Pat dry with paper towel. Trim and remove any silverskin on the back of the ribs. Divide ribs into 3-4 rib sections to be able to fit into the slow cooker.
- Reserve 1/4 cup of the cilantro for garnish. Combine the remaining cilantro and the next 4 ingredients in food processor and process until have a fine paste. Add soy sauce, brown sugar and coconut milk and process until smooth.
- Arrange ribs in slow cooker. Pour marinade over the ribs, turning to coat. Place cover on slow cooker and put on lowest setting. Cook until just tender but not falling apart. This should take about 4 hours. Make sure to check periodically to make sure the ribs do not overcook. Remove rib sections and place on a baking sheet. Reserve marinade.
- Pour marinade through a sieve into a saucepan, removing any solids. Skim fat from the top and discard. Boil marinade down 1-2 minutes or until reduced and has taken on a syrupy consistency.
- Prepare grill to medium high heat, or preheat broiler. Grill or broil ribs until golden brown.
- Serve Ribs with reduced marinade and top with reserved fresh cilantro.