Coconut Curry Ribs

  • PREP: 15min

  • COOK: 4h 0min

  • SERVES: 4

  • PREP: 15min

  • COOK: 4h 0min

  • SERVES: 4

  • Pork

Ribs should be a messy affair, and these certainly will be. The green curry-based marinade and dipping sauce will have you rightfully licking your fingers and picking the bones clean. Remember that St Louis Ribs (the fattier cousin to baby back ribs) require lots of moisture to turn out tender, so don’t skimp on the basting!

Ingredients (16):

  • 1 pack ButcherBox St. Louis Ribs
  • Marinade:
  • 1 can coconut milk (13.5 oz.)
  • ½ c cilantro, roughly chopped
  • 2 tsp green curry paste
  • ½ c coconut aminos
  • zest and juice 1 lime
  • 4 cloves garlic, roughly chopped
  • 1 Tbsp fish sauce
  • 1 tsp kosher salt
  • Basting Sauce:
  • 1 c coconut milk
  • 2 cloves garlic, grated
  • ½ c coconut aminos
  • 2 tsp green curry paste
  • 2 tsp hoisin sauce

Directions:

  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 hrs. In the last hr, baste ribs with basting sauce every 15 min.
  4. Mix all basting sauce ingredients in a saucepan, and boil for 10 min on medium heat, stirring occasionally.
  5. After ribs are done, use any remaining basting sauce as a dipping sauce for ribs.

Happy Eating!

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