Thai Spareribs
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
68
Spice
46
Sweetness
52
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 large
Lemongrass (stalks)1 cup
Sherry (dry)2 tbsps
Thai Peanut Sauce4 large
Garlic Cloves (peeled)Directions:
1
Preheat oven to 350°F
2
Arrange ribs in single layer in large roasting pan
3
Add just enough boiling water to cover ribs
4
Cover pan with foil
5
Oven-braise ribs until almost tender, about 1 1/2 hours
6
Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions)
7
Slice lemongrass into thin rounds; place in blender
8
Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth
9
Blend in coconut milk and remaining 6 tablespoons tamari for marinade
10
Cool ribs, still covered, 30 minutes
11
Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid
12
Pour marinade into bag
13
Seal top and turn several times to coat ribs evenly
14
Refrigerate overnight, turning occasionally
15
Preheat oven to 350°F
16
Using tongs, arrange ribs in single layer on large rimmed baking sheet
17
Spoon marinade from bag over ribs
18
Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours
19
Arrange ribs on platter
20
Scrape marinade into pitcher for sauce; spoon off fat that rises to surface
21
Brush sauce generously over ribs
22
Serve with Sesame-Cilantro Rice , passing remaining sauce alongside
23
Preheat oven to 350°F
24
Arrange ribs in single layer in large roasting pan
25
Add just enough boiling water to cover ribs
26
Cover pan with foil
27
Oven-braise ribs until almost tender, about 1 1/2 hours
28
Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions)
29
Slice lemongrass into thin rounds; place in blender
30
Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth
31
Blend in coconut milk and remaining 6 tablespoons tamari for marinade
32
Cool ribs, still covered, 30 minutes
33
Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid
34
Pour marinade into bag
35
Seal top and turn several times to coat ribs evenly
36
Refrigerate overnight, turning occasionally
37
Preheat oven to 350°F
38
Using tongs, arrange ribs in single layer on large rimmed baking sheet
39
Spoon marinade from bag over ribs
40
Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours
41
Arrange ribs on platter
42
Scrape marinade into pitcher for sauce; spoon off fat that rises to surface
43
Brush sauce generously over ribs
44
Serve with Sesame-Cilantro Rice , passing remaining sauce alongside