Red Curry

Ribs with Thai Red Curry Sauce

Ribs With Thai Red Curry Sauce

Ingredients

• 2 pounds country-style spareribs (with bone) or your favorite ribs
• *RED CURRY SAUCE*
• 4 cloves garlic — finely minced
• 2 tablespoons finely minced ginger
• 1/2 cup chopped roasted red bell peppers — bottled variety
• 1 cup seeded and chopped vine-ripened tomatoes
• 1/4 cup finely minced lemongrass leaves
• zest from 1 lime — minced.
• 1/3 cup wine vinegar
• 1/4 cup Thai or Vietnamese fish sauce
• 1/4 cup honey
• 1 tablespoon Asian chile sauce — (1 to 2)
• 2 teaspoons ground coriander
• 2 teaspoons crushed red pepper flakes

Method

1. Place the ribs, meaty side down, on a flat surface.
2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
4. Holding the ribs down with the other hand, pull the membrane away.
5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
6. Then place the ribs in a rectangular dish or baking pan.
7. To make the curry sauce, combine all the sauce ingredients in a food processor and puree.

Makes 2 cups.

1. Coat the ribs evenly on both sides with the marinade.
2. Marinate the ribs, refrigerated, for at least 15 minutes.
3. For more flavor; marinate for up to 8 hours.
4. If using a gas barbecue, preheat it to medium (325F).
5. If using charcoal or wood, prepare a fire.
6. When the coals or wood are ash covered, push them to the outside of the grill.
7. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
8. Place a rib rack on the cooking grate and add the ribs.
9. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
10. Cover the grill.
11. Regulate the heat so it remains at a medium temperature.
12. Occasionally during cooking, baste the ribs with extra marinade.
13. Grill the ribs until the meat begins to shrink from the ends of the rib bones.

Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.

1. Occasionally during cooking, baste the ribs with extra sauce stopping 15 minutes before removing the ribs from the grill.
2. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
3. Transfer to a heated serving platter or 4 heated dinner plates and serve at once.