Unlike most braises, these ribs aren't browned before they're simmered. The long, slow simmer tenderizes the meat, and the ribs get their brown, shiny exterior from a soy and brown sugar marinade.
For 4 Person(s)
- 6 Pounds Meaty Spareribs (about 2 racks), cut into 2-rib portions
- Boiling water
- 2 Large Stalks Fresh Lemongrass
- 3/4 Cup Soy Sauce
- 1/2 Cup (Packed) Golden Brown Sugar
- 1/2 Cup Dry Sherry
- 2 Tablespoons Thai Peanut Sauce
- 2 Tablespoons Sesame Oil
- 4 Large Garlic Cloves, Peeled
- 1 1/2 Inch Piece Fresh Ginger, peeled, chopped
- 3/4 Cup Coconut Milk
Method for Thai Spareribs
Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours. Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup soy sauce, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons soy sauce for marinade. Cool ribs, still covered, 30 minutes. Transfer ribs 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°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs. Serve with jasmine rice, passing remaining sauce alongside.