Thai Spareribs

Name: Thai Spareribs
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

12 ingredients

7 steps

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

Directions

1

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.
2

Cut bottom 2 inches from lemongrass stalk and discard upper portions. Slice lemongrass into thin rounds and place in blender.
3

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.
4

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.
5

Preheat oven to 350°F Arrange ribs in single layer on large rimmed baking sheets. Spoon marinade from bag over ribs.
6

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.
7

Arrange ribs on platter.