30, Jan 2011
Thai spareribs

Another recipe from the Bon Appetit February 2011 issue. They came out really good, very tender and falling off the bone, with a tasty crust.


3 lb spareribs
Boiling water
2 large lemongrass stalks
1/2 c + 6 tbsp soy sauce
1/2 c packed golden brown sugar
1/2 c dry sherry
2 tbsp Thai peanut sauce (we just used freshly-ground peanut butter)
2 tbsp sesame oil
4 large garlic cloves, peeled and chopped
3/4 c canned unsweetened lite coconut milk


Preheat oven to 350. Arrange ribs in single layer in large roasting pan (we left them attached). Add just enough boiling water to cover ribs. Cover pan with foil. Braise in oven until almost tender, about 1 1/2 hours.

Meanwhile, make marinade. Cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice into thin rounds and place in blender. Add 1/2 c soy sauce, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger. Blend until almost smooth. Blend in coconut milk and remaining soy sauce.

Cool ribs, still covered, 30 minutes. Transfer to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.

Preheat oven to 350. Arrange ribs in single layer on large rimmed baking sheet (we still left them attached). Spoon marinade from bag over ribs. Roast uncovered until very tender, basting often with marinade, about 1 1/2 hours. Cut into separate ribs. We served them as-is, but Bon Appetit continues: scrape marinade into pitcher for sauce; spoon off fat that rise to surface. Brush sauce generously over ribs. We didn’t have much left in liquid form by the time the ribs were done in the oven.