Thai Spareribs

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

• Ready In: 3 hrs
• Serves: 6

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.