Coconut Barbecued Ribs Recipes

COCONUT-BROWN SUGAR PORK RIBS

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.

COCONUT BARBECUED RIBS

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 BARBECUED RIBS

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.

CROCK POT COCONUT SPICE COUNTRY PORK RIBS

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.

SCOTT HIBB'S AMAZING WHISKY GRILLED BABY BACK RIBS

Steps:

• Preheat oven to 300 degree F (150 degrees C).
• Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
• Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside.
• Preheat an outdoor grill for high heat.
• Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).