keo's ribs |
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As a kid growing up in Hawaii, there were certain 'fancy-grown-up' places, where we might be able to go to for Prom (if we were lucky!) or a Big Party for an Important Relative. Keo's was one of those places, and I *STILL* haven't eaten there! These ribs are pure local bbq-style.
Since they require a 2-step cook/marinate, this is a good weekend meal.
Since they require a 2-step cook/marinate, this is a good weekend meal.
4 pounds baby back pork ribs, cut into individual ribs
1 can of unsweetened coconut milk 1/2 cup chopped fresh cilantro 1/2 cup brown sugar 3-4 shallots, chopped |
1/4 cup shoyu
3-4 cloves garlic, chopped 1T fresh ginger, chopped 2 stalks lemongrass, only the tender parts chopped Hawaiian salt, to taste |
Steam ribs in a dutch oven to cook them--about 20 minutes. Take out and let cool completely. They won't look too pretty, but don't worry.
Throw coconut milk, cilantro, brown sugar, shallots, shoyu, garlic, ginger, lemongrass and salt in a food processor and process until almost smooth. Pour marinade into a baking dish, or a big Ziploc bag, add the ribs and refrigerate overnight.
Grill or broil until golden brown, turning occasionally, about 8 minutes. Remember, the ribs are already cooked, so you're really sealing the flavor into the ribs.
Throw coconut milk, cilantro, brown sugar, shallots, shoyu, garlic, ginger, lemongrass and salt in a food processor and process until almost smooth. Pour marinade into a baking dish, or a big Ziploc bag, add the ribs and refrigerate overnight.
Grill or broil until golden brown, turning occasionally, about 8 minutes. Remember, the ribs are already cooked, so you're really sealing the flavor into the ribs.