Coconut Lemongrass Baby Back Ribs
Sam Choy's Polynesian Kitchen: More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisines
Published by Hyperion
Baby back ribs are imported to Samoa from New Zealand and Australia. The normal starch accompaniment for a dish like this is breadfruit that has been baked and mashed--a Samoan-style mashed potato.
Serves4 to 6
Total Timea day or more
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturegarlicky, herby, meaty, savory, sweet
- 4 stalks lemongrass, chopped
- 2 tablespoons minced garlic
- 6 kaffir lime leaves
- ½ medium sweet onion, coarsely chopped
- 1 tablespoon sambal sauce
- ¾ cup honey
- 1 cup coconut milk
- 1 teaspoon turmeric
- 4 tablespoons fish sauce
- 2 tablespoons chopped ginger root
- ¼ cup cilantro leaves, coarsely chopped
- ¼ cup basil leaves, coarsely chopped
- ¼ cup canola oil
- Salt to taste
- 5 pounds baby back ribs
Blend all the ingredients, except the ribs, in a large mixing bowl. Place ribs, topside facing down, in a large bowl, and pour marinade over top. Cover, and marinate overnight in the refrigerator.
Heat oven to 400°F
Place the ribs on a roasting pan, topside down. Bake for 35 minutes, basting every 15 minutes with the marinade.
Turn ribs over so that the topside is up, and continue to baste. Cook for another 35 minutes or more.
2002 Sam Choy, U'I and Steven Goldsberry