Ribs should be a messy affair, and these certainly will be. The green curry-based marinade and dipping sauce will have you rightfully licking your fingers and picking the bones clean.
Coconut Curry Ribs
PrintPrep Time: 1 day 15 minutes
Cook Time: 4 hours
Total Time: 1 day 4 hours 15 minutes
Servings: 4 people
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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