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Prep 8 hrs
Cook 1 hr 15 mins
With the flavors of coconut, brown sugar, soy sauce and cilantro (and plenty of shallots and garlic), this is an unusual pork rib sauce. It truly stars on the grill, but the oven method is delicious also, as well as broiling. Prep time includes marinating overnight.
- 2 1⁄2 lbs pork ribs (baby back or country-style)
- 1⁄2 cup canned unsweetened coconut milk
- 4 tablespoons chopped cilantro
- 4 tablespoons brown sugar
- 2 large shallots, minced
- 2 tablespoons soy sauce or 2 tablespoons tamari soy sauce
- 2 cloves garlic, minced
- 3⁄4 teaspoon allspice
- 1⁄2 teaspoon salt (or to taste)
- Place ribs in steamer rack; add two sliced garlic cloves to water below and steam ribs for 25 minutes.
- Let cool slightly.
- Combine marinade/sauce ingredients.
- Pour into an oblong baking dish, place ribs in dish, turn to coat thoroughly and marinate in refrigerator, covered, overnight.
- The next day, pour off marinade/sauce into a small saucepan.
- Preheat oven to 450 degrees F; cook ribs, uncovered, for 10 minutes per side.
- Reduce heat to 325 degrees F, cover ribs with foil, and return to oven for another 30 minutes or until meat is no longer pink inside (cook time depends on which type of ribs are used).
- Sprinkle with salt, if you wish.
- Alternatively, these ribs can be grilled (and are awesome).
- The extra marinade/sauce can be boiled for a minute or two and served on the side with the ribs.
These are just out of this world good. I used country style ribs and we grilled them. I did not cook the sauce in a pan instead we used it to baste the ribs towards the end of the cooking time and it worked out perfect, I actually wanted to just eat the marinade as I was preparing it. I think it would be excellent on chicken too.
I have never enjoyed ribs more in my entire life! I used boneless country style ribs, I did not steam them first just let them sit in the fridge overnight and grilled them on indirect heat in our Weber. They were so flavorful, the entire family was going crazy over them. I heated up the marinade and served it over white rice. I made one addition and that was some crushed red pepper flakes. Excellent recipe, thank you!
Thought I rated this already! I made these back on Feb 18th.. I remember b/c my sister & niece left that day, longing to try them! They are simple, easy but needed just a bit more zing to them.. maybe some peppers?? Otherwise, I really loved them and plan on making again this WEEK to BBQ with other things!