Thai Coconut BBQ Ribs with Lemongrass Marinade
Tender pork ribs steamed until fall-apart soft, then marinated overnight in a smooth blend of coconut milk, cilantro, brown sugar, lemongrass, and jalapeño. Grilled until caramelized and served with reduced coconut-soy sauce. Thai-inspired with complex aromatics and balanced heat.
Ingredients
- 2 racks baby back pork ribs, cut into individual ribs
- 1 cup canned unsweetened coconut milk, shake can before opening
- ½ cup fresh cilantro, roughly chopped, stems included, packedparsley1:1herbaceousFull guide →
- ½ cup brown sugar, packedcoconut sugar1:1Full guide →
- ½ cup shallots, roughly chopped
- ¼ cup soy sauce
- 3 tablespoons garlic, roughly chopped, 4-5 large cloves
- 2 tablespoons ginger root, roughly chopped
- 2 stalks lemongrass, ends trimmed, tough outer layers peeled, roughly choppedlime zest1 tbsp zest per stalkcitrusFull guide →
- 1 large or 2 small jalapeño pepper, seeds and membranes removed, roughly chopped
- 1 teaspoon kosher salt
Instructions
- 1
Bring water to boil under steamer rack and add ribs to steamer basket, cover and steam for 20 minutes, then cool for 15 minutes. Alternatively, preheat oven to 325°F, line large glass baking pan with foil, arrange ribs curved side up with space between them, pour 1.5 cups water into pan, cover tightly with foil, steam for 1 hour, then cool at room temperature for 10-15 minutes.
- 2
While ribs steam and cool, put all marinade ingredients into blender or food processor and process until smooth.
- 3
When ribs are cool, place in large plastic container or non-reactive baking pan, pour marinade over, toss to coat, cover, and marinate overnight in refrigerator.
- 4
Preheat grill to medium-high. Remove ribs from marinade and transfer remaining marinade to small saucepan, bring to boil, simmer for 2 minutes, and transfer to serving bowl.
- 5
Grill ribs for 8 minutes, turning a couple of times, until heated through and golden brown.
- 6
Serve ribs with coconut barbecue sauce on the side.
Tips
Shake coconut milk can before opening to ensure fat and liquid are well combined.
If using stovetop steaming method, ensure ribs have space between them for even cooking.
Boil marinade before serving to ensure food safety after overnight refrigeration.
Good to Know
Refrigerate cooked ribs in airtight container for up to 3 days. Sauce keeps refrigerated for up to 4 days.
Marinate ribs overnight or up to 24 hours. Prepare marinade up to 2 days ahead.
Serve ribs hot from grill with coconut barbecue sauce on the side for dipping or drizzling.
Common Mistakes
Do not skip the steaming step to avoid tough, chewy ribs; this tenderizes them before grilling.
Do not skip boiling the marinade to avoid potential foodborne illness from overnight refrigeration.
Do not overcrowd ribs on grill to avoid steaming instead of grilling and losing browning.