Thai Spareribs
Tender, flavorful spareribs braised and marinated in an aromatic Thai-inspired sauce featuring lemongrass, coconut milk, and Asian seasonings. These succulent ribs are finished with a rich marinade and served with Sesame-Cilantro Rice.
Ingredients
- •6 pounds meaty spareribs
- •4 cups water
- •2 stalks lemongrass
- •½ cup tamari soy sauce
- •½ cup golden brown sugar
- •½ cup dry Sherry
- •2 tablespoons Thai peanut sauce
- •2 tablespoons Asian sesame oil
- •4 cloves garlic
- •1 piece fresh ginger
- •¾ cup coconut milk
- •1 serving Sesame-Cilantro Rice
Cooking Instructions
- 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 until almost tender, about 1 1/2 hours.
90 min
- 2.
Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.
15 min
- 3.
Cool ribs, still covered, 30 minutes. transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.
30 min
- 4.
Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs. Serve with Sesame-Cilantro Rice , passing remaining sauce alongside.
90 min
