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Coconut Curry Ribs

4.67 from 3 votes
Protein: Pork
Cut: Baby Back Ribs, St. Louis Ribs
Course: Main Course
Prep Time: 1 day 15 minutes
Cook Time: 4 hours
Total Time: 1 day 4 hours 15 minutes
Servings: 4 people


  • 1 pkg ButcherBox St. Louis Ribs or Baby Back Ribs


  • 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


  • 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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