Thai BBQ Red Curry Coconut Pineapple Spare Ribs

Imagine tender, fall-off-the-bone ribs, marinated in a mouthwatering blend of Thai spices, coconut milk, and a touch of tangy pineapple. The result? 

A symphony of savory and sweet that's grilled to perfection, leaving you with ribs that are bursting with flavor and dripping with delectable sauce.

INGREDIENTS:

4 pounds baby back pork ribs                               
4 cans of coconut milk
1 cup Rice vinegar                              
1 cup chopped fresh cilantro                        
1 cup brown sugar                              
1 cup soy sauce                         
3 tablespoons chopped garlic                        
4 tablespoons chopped peeled fresh ginger                             
2 stalks lemongrass, chopped                               
1 teaspoon salt                          
¼ cup hot chili paste
¼ cup red curry paste
2 Habanero Peppers
2 Jalapeño Peppers                             
¼ cup sesame seed oil                        
¼ cup fish sauce                        
1 teaspoon Chinese five-spice       
3 cans of Pineapple
1 large onion chopped

PREPARATION:

Wash and remove membrane from pork ribs.  In a blender, and the rest of the ingredients and blend into a marinade, in a roasting pan, place the ribs and cover them completely in the coconut, pineapple Thai rib marinade.

Cover with lid or foil and cook slowly in the oven for 4 hours at 200 degrees.  Then fire up your grill, and finish cooking the ribs to bbq for 5 minutes on each side until they are a nice browned and charred into loving yummy goodness. Paint a light coating of Mae Poi sauce over the ribs before serving.

Whether you're hosting a backyard barbecue, a summertime get-together, or simply indulging in a culinary adventure, our Thai BBQ Coconut Pineapple Ribs are the ultimate crowd-pleaser. Get ready to savor the taste of paradise, one succulent rib at a time! 🌞🌺🍽️