I SHARE YOUR UNDYING LOVE FOR RIBS! Be it the sizzle of the grill or the gentle simmer in a pot, my passion for these delectable delights knows no bounds. In my family, beef ribs were the hearty choice that kept our appetites at bay while being kind to our pockets. However, as time marched on, the winds of change swept through, driven by clever marketing and a heightened awareness of health concerns tied to red meat consumption. Enter pork ribs, now a star attraction and a cherished favorite at BBQ gatherings throughout various regions in the US.
You might be surprised to learn that grilling pork ribs, or any rib meat for that matter, is not a novel idea. The truth reveals a captivating history that dates back thousands of years. From the Paleolithic era, evidence shows that our ancient ancestors savored the succulent joys of ribs. These culinary delights have withstood the test of time, capturing hearts and taste buds throughout generations.
Oh, and let’s talk about my mouthwatering recipe! About 7-8 years ago, I embarked on a mission to create ribs bursting with incredible flavors yet requiring minimal effort. I wanted to spare myself and fellow enthusiasts from endless hours over a hot grill, leaving more time to enjoy the party. (And believe me, avoiding sticky fingers was a welcome bonus!) My creation was a resounding success! These ribs boast divine flavor even without the addition of the red curry and coconut sauce. So if you’re seeking a dish that tantalizes your taste buds with ease, look no further – this is the recipe for you!
- 1 rack baby back ribs
- 4 inches of cleaned lemongrass
- 1/2 inch piece of ginger
- 2 tablespoons garlic
- 1/3 cup fish sauce
- 1 cup coconut milk
- 1 teaspoon kosher salt (fish sauce has a lot of salt, but kosher salt helps round out the flavors)
- 1/4 - 1/3 cup Thai Curry Paste (red or any preferred type)
Ribs And Sauce
- Place the ribs on a gel cutting board and separate them with a chef's knife or boning knife. Place the serrated ribs into a large bowl and set aside.
- Using the same knife, ruffly chop the ginger, garlic, lemongrass and lime leaves small-ish bits. Place all the bits along with the fish sauce into a food processor and grind until finally diced. (It doesn't have to be a puree, but chopped as finely as possible is ideal.) Pour the mixture over the ribs along with the kosher salt and mix until the ribs are fully coated. Cover the bowl with plastic wrap and place in the fridge to marinate for 3 hours to overnight.
- If you are using canned coconut milk remove the solidified fat from the can and place in a sauce pan. Turn the burner to medium and allow the coconut milk fat to liquefy. Add the curry paste and allow to cook fry in the fat for 3-4 minutes. Make sure to stir completely to get the move even flavors. Add the remaining coconut water/milk and stir until smooth. (If you are using coconut milk that hasn't separated you can use a flavorless oil to fry your curry paste before adding the coconut milk.)
- Allow the coconut milk and curry paste sauce to reduce by about half then set aside to cool to room temperature.
- Setup/Clean your smoker per the manufacture directions.
- For the wood chips, I prefer to use a mixture of wood chips and store bought charcoal. However, it is perfectly fine to use all wood chips if you prefer.
- Turn the smoker on medium and allow to come to temperature. (About 200-240 degrees.)
Cooking The Ribs
- Using a disposable towel and tongs, oil your rack with a flavorless oil with a high smoke point. Place the ribs on the oiled racks and return them to your smoker.
- Every 30-24 minutes baste the ribs with curry sauce.
- Cook the ribs between 200 and 240 degrees until the internal temperature reaches 195 - 200 degrees F (90 - 93 C) so the fat and collagen throughout the meat breaks down and flavored the ribs.