COCONUT BARBECUED RIBS

Coconut Barbecued Ribs image

Yield Serves 4

Number Of Ingredients 10

4 pounds baby back pork ribs, cut into individual ribs.
1 cup canned unsweetened coconut milk (available at Southeast Asian markets)
1/2 cup chopped fresh cilantro
1/2 cup (packed) golden brown sugar
1/3 cup (packed) chopped shallots
1/4 cup soy sauce
3 tablespoons chopped garlic
2 tablespoons chopped peeled fresh ginger
2 stalks lemongrass, (available at Southeast Asian markets) chopped
1 teaspoon salt

Steps:

Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight.
Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.
Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
Serve ribs with marinade.