Coconut Lemongrass Baby Back Ribs

Recipe by: Sam Choy | from Sam Choy's Polynesian Kitchen: More Than 150 Authentic Dishes from One of the World's Most Delicious and Overlooked Cuisines

Cookstr

Course: Main Course

Total Time: A Day Or More

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

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.

Yield: Serves 4 to 6

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

Directions

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and includes 1/8 teaspoon added salt.

Calories 766kcal (38%)

Calcium 90mg (9%)

Vitamin C 1mg (1%)

Vitamin A 9mcg RAE (0%)

Potassium 1255mg

Magnesium 94mg