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Coconut Curry Ribs

Emilie Abijanac

Emilie Abijanac

January 1, 2016
Coconut Curry Ribs on a chopping board
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1 day 4 hrs 15 min

Total

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4

Servings

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Pork

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox St. Louis Ribs or Baby Back Ribs

Marinade

  • 1 13.5 oz can coconut milk, unsweetened

  • ½ c cilantro

    roughly chopped

  • 2 tsp green curry paste

  • ½ c coconut aminos

  • 1 lime

    zest and juice

  • 4 cloves garlic

    roughly chopped

  • 1 Tbsp fish sauce

  • 1 tsp kosher salt

Basting Sauce

  • 1 c coconut milk, unsweetened

  • 2 cloves garlic

    grated

  • ½ c coconut aminos

  • 2 tsp green curry paste

  • 2 tsp hoisin sauce

Step By Step

Instructions

1
Mix all marinade ingredients together. Massage marinade into ribs, then place ribs and all remaining marinade into storage container. Refrigerate overnight.
2
Preheat oven to 250°F.
3
Remove ribs from storage container and brush off excess marinade (some marinade is fine, it’s not necessary to clean it dry). Place ribs on a baking sheet, and bake for 4 hours. In the last hr, baste ribs with basting sauce every 15 minutes.
4
Mix all basting sauce ingredients in a saucepan, and boil for 10 minutes on medium heat, stirring occasionally.
5
After ribs are done, use any remaining basting sauce as a dipping sauce for ribs.

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