PORK SPARERIBS WITH COCONUT-PEANUT SAUCE
Why have the same old barbecued ribs? Try this sauce instead of regular barbecue sauce for your next cookout. Serve with tropical fruit salad and rice pilaf.
3 to 4 pounds pork spareribs
COCONUT-PEANUT SAUCE:
1/3 cup purchased light coconut milk
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon minced fresh gingerroot
1 tablespoon snipped fresh cilantro
1/4 to 1/2 teaspoon crushed red pepper (to taste)
1 clove garlic, minced
Grill ribs over indirect* medium (about 350 degrees F.) heat for 1 hour.
Stir together sauce ingredients until well combined; reserve half of sauce to serve with finished ribs. Brush remaining sauce on ribs; grill for 30 minutes longer until ribs are tender and meat pulls from the bone.
Warm reserved sauce and serve with ribs.
*To grill with indirect heat, bank hot coals on one side or in a ring around the perimeter of the fire grate. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place ribs on the grill so they are not directly over any coals or gas burners and close grill hood.
Servings: 3-4
Source: National Pork Board
Why have the same old barbecued ribs? Try this sauce instead of regular barbecue sauce for your next cookout. Serve with tropical fruit salad and rice pilaf.
3 to 4 pounds pork spareribs
COCONUT-PEANUT SAUCE:
1/3 cup purchased light coconut milk
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon minced fresh gingerroot
1 tablespoon snipped fresh cilantro
1/4 to 1/2 teaspoon crushed red pepper (to taste)
1 clove garlic, minced
Grill ribs over indirect* medium (about 350 degrees F.) heat for 1 hour.
Stir together sauce ingredients until well combined; reserve half of sauce to serve with finished ribs. Brush remaining sauce on ribs; grill for 30 minutes longer until ribs are tender and meat pulls from the bone.
Warm reserved sauce and serve with ribs.
*To grill with indirect heat, bank hot coals on one side or in a ring around the perimeter of the fire grate. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place ribs on the grill so they are not directly over any coals or gas burners and close grill hood.
Servings: 3-4
Source: National Pork Board
MsgID: 3131393
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for Ribs (18.)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes for Ribs (18.)
Board: Daily Recipe Swap at Recipelink.com
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boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!