Chinese Style Coconut Ribs
- Ready In:
- 2hrs
- Ingredients:
- 25
- Serves:
-
4
ingredients
- 907.18 g pork baby back ribs
- 2.46 ml five-spice powder
- 2.46 ml ground ginger
- 2.46 ml paprika
- 4.92 ml freshly grated lemon rind
- 4.92 ml fresh ground black pepper
- 2.46 ml cayenne pepper
- 2.46 ml salt
- 236.59 ml canned unsweetened coconut milk (shake the can, open and stir)
- 118.29 ml unsweetened pineapple juice
- 177.44 ml chopped cilantro
- 118.29 ml packed brown sugar
- 1 medium onion, chopped fine
- 78.78 ml light soy sauce
- 2 lemons, juice of
- 2 limes, juice of
- 4 garlic cloves, minced
- 29.58 ml grated ginger
- 2 stalk lemongrass, chopped
- 4.92 ml salt
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 59.14 ml coconut milk
- 2 slice lemons
- 2 slice limes
directions
- In a small glass bowl combine five spice powder, ginger, paprika, lemon peel, pepper and salt.
- Rub into ribs and set aside.
- In another bowl combine the coconut milk, pineapple juice, cilantro, brown sugar, onion, soy sauce, lemon and lime juice, garlic, ginger, lemon grass and salt.
- Place a rack on a baking pan and center ribs.
- Cover with coconut mixture and the lemon and lime slices.
- Cover with foil.
- Bake in a preheated 350 degree oven for 1 and 1/2 hours or until tender when pierced with a knife.
- In a blender whirl the coconut milk, lemon and lime slices to smooth.
- Heat grill to medium high, grilling ribs for 5 minutes on the first side, 3 on the other, brushing with the coconut milk mixture.
- Remove from grill and pour on remaining coconut milk mixture, serve.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois