Coconut Barbecued Ribs Recipes
COCONUT BARBECUED RIBS
Categories Broil Marinate Steam Pork Rib Grill Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
- Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.
- Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
- Serve ribs with marinade.
COCONUT-BROWN SUGAR PORK RIBS
With the flavors of coconut, brown sugar, soy sauce and cilantro (and plenty of shallots and garlic), this is an unusual pork rib sauce. It truly stars on the grill, but the oven method is delicious also, as well as broiling. Prep time includes marinating overnight.
Provided by EdsGirlAngie
Categories Coconut
Time 9h15m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Place ribs in steamer rack; add two sliced garlic cloves to water below and steam ribs for 25 minutes.
- Let cool slightly.
- Combine marinade/sauce ingredients.
- Pour into an oblong baking dish, place ribs in dish, turn to coat thoroughly and marinate in refrigerator, covered, overnight.
- The next day, pour off marinade/sauce into a small saucepan.
- Preheat oven to 450 degrees F; cook ribs, uncovered, for 10 minutes per side.
- Reduce heat to 325 degrees F, cover ribs with foil, and return to oven for another 30 minutes or until meat is no longer pink inside (cook time depends on which type of ribs are used).
- Sprinkle with salt, if you wish.
- Alternatively, these ribs can be grilled (and are awesome).
- The extra marinade/sauce can be boiled for a minute or two and served on the side with the ribs.
Nutrition Facts : Calories 1404.1, Fat 103.8, SaturatedFat 41.9, Cholesterol 347.6, Sodium 1269.4, Carbohydrate 22.9, Fiber 0.3, Sugar 17.9, Protein 90.9
CROCK POT COCONUT SPICE COUNTRY PORK RIBS
I had some coconut milk left over from another recipe so I threw this together and it said "YES" to me so I'll post it and you can decide if it is a "yes" or "No" recipe for you. I suggest boneless ribs whole or sliced into 1/2" slices. I used dried Kaffir Lime leaves, Lemon Grass and Tamarind as that is all that is available here (most of the time). The number of servings depends on the size of your appetite
Provided by Bergy
Categories Pork
Time 7h10m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Combine everything except the corn starch, water& ribs.
- Mix well.
- Place the ribs into your crock pot and pour in the liquid, cover and turn to low.
- Cook on low 7-8 hours.
- 1 hour before serving mix the cornstarch and water, add to the crock pot.
- stir well and allow to thicken.
- You may have to turn the pot to high for a short period to get the sauce to thicken.
- Serve with rice or noodles.
COCONUT BARBECUED RIBS
Wonderful change from typical BBQ ribs. A winner with every guest that has tried: sweet, rich and savoury. I got this recipe from the archives of Bon Appetit. Timing does not take in to marinating time
Provided by Abby Girl
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
- Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.
- Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
- Serve ribs with marinade.
Nutrition Facts : Calories 1498.3, Fat 119.2, SaturatedFat 50.4, Cholesterol 367.4, Sodium 1945.9, Carbohydrate 26.5, Fiber 0.7, Sugar 17.9, Protein 77.2
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- Rinse ribs. Pat dry with paper towel. Trim and remove any silverskin on the back of the ribs. Divide ribs into 3-4 rib sections to be able to fit into the slow cooker.
- Reserve 1/4 cup of the cilantro for garnish. Combine the remaining cilantro and the next 4 ingredients in food processor and process until have a fine paste. Add soy sauce, brown sugar and coconut milk and process until smooth.
- Arrange ribs in slow cooker. Pour marinade over the ribs, turning to coat. Place cover on slow cooker and put on lowest setting. Cook until just tender but not falling apart. This should take about 4 hours. Make sure to check periodically to make sure the ribs do not overcook. Remove rib sections and place on a baking sheet. Reserve marinade.
- Pour marinade through a sieve into a saucepan, removing any solids. Skim fat from the top and discard. Boil marinade down 1-2 minutes or until reduced and has taken on a syrupy consistency.
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