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2 lbs Pork Baby Back Ribs
1/2 teaspoon Five Spice Powder
1/2 teaspoon ground Ginger
1/2 teaspoon Paprika
1 teaspoon graped Lemons, rind
1 teaspoon fresh ground Black Pepper
1/2 teaspoon Cayenne Pepper
1/2 teaspoon Salt
1 cup canned unsweetened Coconut Milk
1/2 cup unsweetened Pineapple Juice
3/4 cup chopped Cilantro
1/2 cup packed Brown Sugar
1 medium Onion, chopped fine
1/3 cup light Soy Sauce
2 Lemons Juice
2 Limes Juice
4 Cloves Garlic, minced
2 Tablespoons grated Ginger
2 Stalks Lemongrass, chopped
1 teaspoon Salt
1 Lemon, thinly sliced
1 Lime, thinly sliced
1/4 cup Coconut Milk
2 slices Lemons
2 slices Limes
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In a small glass bowl combine five spice powder, ginger, paprika, lemon peel, pepper and salt. Rub into ribs and set aside. In another bowl combine the coconut milk, pineapple juice, cilantro, brown sugar, onion, soy sauce, lemon and lime juice, garlic, ginger, lemon grass and salt. Place a rack on a baking pan and center ribs. Cover with coconut mixture and the lemon and lime slices. Cover with foil. Bake in a preheated 350 degree oven for 1 and 1/2 hours or until tender when pierced with a knife. In a blender whirl the coconut milk, lemon and lime slices to smooth. Heat grill to medium high, grilling ribs for 5 minutes on the first side, 3 on the other, brushing with the coconut milk mixture. Remove from grill and pour on remaining coconut milk mixture, serve.
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