Marinate these Thai-inspired ribs in a mix of coconut milk and mild green curry paste. The basting/dipping sauce will have you licking your fingers – a must when you’re enjoying a plate of ribs.
Ingredients
- 1 pkg ButcherBox St. Louis Ribs or Baby Back Ribs
Marinade
- 1 13.5 oz can coconut milk, unsweetened
- ½ c cilantro roughly chopped
- 2 tsp green curry paste
- ½ c coconut aminos
- 1 lime zest and juice
- 4 cloves garlic roughly chopped
- 1 Tbsp fish sauce
- 1 tsp kosher salt
Basting Sauce
- 1 c coconut milk, unsweetened
- 2 cloves garlic grated
- ½ c coconut aminos
- 2 tsp green curry paste
- 2 tsp hoisin sauce
Instructions
- Mix all marinade ingredients together. Massage marinade into ribs, then place ribs and all remaining marinade into storage container. Refrigerate overnight.
- Preheat oven to 250°F.
- Remove ribs from storage container and brush off excess marinade (some marinade is fine, it’s not necessary to clean it dry). Place ribs on a baking sheet, and bake for 4 hours. In the last hr, baste ribs with basting sauce every 15 minutes.
- Mix all basting sauce ingredients in a saucepan, and boil for 10 minutes on medium heat, stirring occasionally.
- After ribs are done, use any remaining basting sauce as a dipping sauce for ribs.
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Emilie Abijanac
Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.
