Coconut Barbecued Ribs Recipe

Name: Coconut Barbecued Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds baby back pork ribs, cut into individual ribs.; 1 cup canned unsweetened coconut milk (available at Southeast Asian markets); 1/2 cup chopped fresh cilantro; 1/2 cup (packed) golden brown sugar; 1/3 cup (packed) chopped shallots; 1/4 cup soy sauce; 3 tablespoons chopped garlic; 2 tablespoons chopped peeled fresh ginger; 2 stalks lemongrass, (available at Southeast Asian markets) chopped; 1 teaspoon salt

Servings: persons

1
Rinse ribs.
2
Pat dry.
3
Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer.
4
Place ribs on rack, cover and steam until tender, about 20 minutes.
5
Remove ribs from over water and cool.
6
Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth.
7
Transfer marinade to 15 x 10 x 2-inch glass baking dish.
8
Add ribs and turn to coat.
9
Cover and refrigerate overnight.
10
Prepare barbecue (medium-high heat) or preheat broiler.
11
Remove ribs from marinade; reserve marinade.
12
Grill or broil ribs until golden brown, turning occasionally, about 8 minutes.
13
Transfer to platter.
14
Tent with foil to keep warm.
15
Transfer marinade to heavy small saucepan.
16
Boil marinade 1 minute.
17
Serve ribs with marinade.

1292

kcal

Calories

Fat

Carbs

127

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pounds baby back pork ribs, cut into individual ribs., 1 cup canned unsweetened coconut milk (available at Southeast Asian markets), 1/2 cup chopped fresh cilantro, 1/2 cup (packed) golden brown sugar, and more.

Yes, Coconut Barbecued Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut Barbecued Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions