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Coconut Lemongrass Baby Back Ribs

Updated February 23, 2016
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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

Cooking Methodbaking

CostModerate

Easy

Total Timea day or more

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Mealdinner, lunch

Taste and Texturegarlicky, herby, meaty, savory, sweet

Ingredients

  • 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

Instructions

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.

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