COCONUT PORK BABY BACK RIBS

 

 

Who doesn’t like the delicious taste of coconut? Think about vacations, summertime and just heavenly food and cocktails! Without going far away, you can have it all in your plate! Try this amazing recipe, this is my new favorite! Enjoy with a white wine from the Valley-du-Rhone, such as Costieres-de-Nimes.

 

Preparation: 30 min; Refrigerate overnight.

Cooking time: 1 h 45 min.

Serving 4

 

3-4 lbs. pork baby back ribs

 

Marinade:

1 can unsweetened coconut milk (13.5 fl. Oz.)

½ bunch cilantro leaves

¼ cup brown sugar

½ cup soy sauce

2 big shallots, halved

3 garlic cloves, minced

2 tbsp. fresh ginger, peeled and minced

2 tbsp. lemongrass paste

1 tsp. salt

 

Combine all the ingredients for the marinade in the bowl of a blender and process until smooth.

Place the baby back ribs in a large dish. Cover the meat with the marinade and turn to coat. Cover with aluminum foil and refrigerate overnight.

The next day, preheat the oven to 325 F.

Line the bottom of a broiler pan with aluminum foil. Arrange the ribs, rounded side up, on the broiler rack, reserving the marinade for basting.

Roast the ribs 1 h 45 minutes, basting with the marinade every 20 minutes. When the ribs are tender and browned, discard any unused marinade.

Cut the meat into individual ribs and serve with a corn soufflé.

 

Bon Appetit!