THAI SPARERIBS

Thai Spareribs image

For those days when you are craving slow braised goodness of ribs. The recipe comes from Bon Appetit.

Provided by Rinshinomori

Categories Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 12

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Ingredients

6 lbs spareribs, cut into 2 rib portions
boiling water water
2 large lemongrass, stalks
1/2 cup soy sauce
6 tablespoons soy sauce
1/2 cup brown sugar (packed)
1/2 cup dry sherry or 1/2 cup sake
2 tablespoons peanut sauce (Thai)
2 tablespoons sesame oil
4 large garlic cloves, peeled
1 1/2 inches piece fresh ginger, peeled, chopped
3/4 cup unsweetened coconut milk

Steps:

Preheat oven to 350°F Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven braise ribs 1 1/2 hours.
Cut bottom 2 inches from lemongrass stalk and discard upper portions. Slice lemongrass into thin rounds and place in blender.
Add to the blender 1/2 C soy sauce, sugar, sherry or sake, peanut sauce, sesame oil, garlic, and ginger and blend until almost smooth. Blend in coconut milk and the remaining 6 T soy sauce.
Cool ribs, still covered for 20 minutes. Transfer ribs to heavy duty 2 gallon resealable plastic bag; discard braising liquid. Pour marinade into bag and seal top. Turn several times to coat ribs evenly. Refrigerate overnight. Turn several times.
Preheat oven to 350°F Arrange ribs in single layer on large rimmed baking sheets. Spoon marinade from bag over ribs.
Roast uncovered until ribs are very tender, basting often with marinade about 1 1/4 hours. Adjust the time so ribs do not dry out.
Arrange ribs on platter.

Nutrition Facts : Calories 2075.8, Fat 148, SaturatedFat 56.4, Cholesterol 548.5, Sodium 2781.9, Carbohydrate 24.6, Fiber 0.4, Sugar 19.3, Protein 137