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Coconut Ribs recipe
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Coconut Ribs

Thai Coconut Rib recipe adapted from Bon Appetitt Sept 1995
Prep Time10 minutes
Cook Time4 hours 20 minutes
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: Thai
Keyword: Barbeque Coconut Ribs
Servings: 8

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.