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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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For those days when you are craving slow braised goodness of ribs. The recipe comes from Bon Appetit. 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.
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