Thai inspired ginger garlic ribs

Glaze

Ingredients

• 1 c coconut milk

• 1/4 c fish sauce

• 1/4 c toasted sesame oil

• 1/4 c lime juice

• 1/4 c roghly chopped, peeled ginger

• 1/4 c chopped garlic

• 1/4 c brown sugar

• 1/4 c liquid honey

• 1 tsp hot chili flakes

Steps

1. Add all ingredients to blender; blend until smooth.

2. Add to medium saucepot on high heat. Bring up to a boil and cook for 8-10 minutes, stirring occasionally until the coulour of dark brown sugar.

3. Remove from heat.

Ribs

Ingredients

• 2 racks of baby back ribs

• salt and pepper

• 1/4 c vegetable oil

• 12 c warm water

• 3 stalks lemon grass, cut in half

• 2 limes, cut in half

Steps

1. Rinse racks under cold water

2. Pat dry, cut into quarters and season generously with salt and pepper

3. Heat a large pot with half of the oil on high heat

4. Brown four rib pieces at a time until all parts are deep golden

5. With pot still at high heat, add water to deglaze followed by lemongrass, limes and ribs.

6. Bring to a simmer before reducing heat to medium-low

7. Cover and let simmer for 90 minutes until tender.

8. Over sink, drain ribs into colander

9. Discard lemon grass and ilimes

To finish in oven

1. Preheat oven to 400ºF

2. Put ribs in baking dish and top with sauce

3. Cover with foil

4. Bake for 25 minutes until glaze is dark and sticky, flipping ribs at least once part way through.

5. Once done, leave in quarters or cut into individual ribs

To finish on grill

1. Preheat grill to high

2. Add ribs back to pot and top with half of glaze

3. Toss ribs until well coated

4. Add rigs to grill and cook until dark char marks appear on all sides

5. Remove and toss in remaining glaze before serving

6. Leave in sections or cut into individual ribs