How to make Thai Barbeque Ribs

The best ribs always have lots flavor and fall right off the bone. This recipe for Thai Barbeque Ribs does not disappoint. The ribs are marinated overnight then slow cooked in the oven. After some long over time they are finished off on the grill to add some crispiness and barbeque flavor.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 racks pork ribs
• 2 stocks lemon grass (coarsely chopped)
• 1 14 oz can coconut milk
• 1/2 C fresh cilantro (coarsely chopped)
• 1/2 C firmly packed brown sugar
• 1/3 C soy sauce
• 1/4 C shallot (coarsely chopped)
• 2 T garlic (coarsely chopped)
• 2T fresh ginger (coarsely chopped)
• 2T sesame oil
• 2T hoisen sauce
• 2T chili sauce
• Basting brush
• A dedicated BBQ buddy to drink cold beer with to help you stay cool around the grill
• At least 1 beer for your BBQ buddy

1. Get some high quality ribs from your local butcher.
2. Blend all ingredients in food processor until smooth
3. Marinate the ribs overnight (but reserve some marinade for basting). Use large flat pans if you have them so the marinade can surround the meat. If you do not have large enough pans use large large plastic bags.
4. Preheat oven to 250 degrees. Put the ribs on a sheet pan (or roasting pan) and cover with aluminum foil.
5. Bake the ribs for at least 3 hours (you can do more if you want), basting occasionally. The ribs will be soft and moist after being in the oven and after being surrounded by marinade.
6. Grab your BBQ buddy and some cold beers.
7. Finish them off on the grill for approximately five to ten minutes on each side. This helps to dry them out a little bit and also gets some direct heat on the outsides. Baste as necessary.
8. Slice the ribs or serve them in 1/4 or 1/2 racks.

Tips & Warnings

• Make sure that you marinate the ribs long enough so they have enough time to soak up all of the flavor of the marinade.
• The longer you slow cook them the better.
• Be careful around the grill, the marinade can cause flare ups.