Thai Ribs with Coconut Rice make a perfect summer meal
- 1 rack of Smithfield Extra Tender Pork Back Ribs
- 1 cup soy sauce
- 1/3 cup siracha
- 1/3 cup honey
- 1/4 cup olive oil
- 6 cloves of garlic crushed
- 1/2 Tablespoon diced ginger root
- juice of 4 medium limes
- 2 cups of jasmine rice
- 2 cups of coconut milk
- 1 cup of water
- juice of 3 medium limes
- 1/2 cup of chopped peanuts
- 1/4 cup cilantro diced
- 1/4 cup green onions
- Combine the ingredients for the sauce in a medium mixing bowl. Stir well to combine. For best results, let sit overnight or for a few hours.
- Cover medium cookie sheet in aluminum foil and spray with non-stick cooking spray or rub with oil.
- Place ribs, meat side up on the pan.
- With a spoon, pour some sauce over the ribs and use a brush to spread the sauce across them. Be sure not to touch the spoon to the ribs.
- When meat side is covered, flip and repeat process.
- Let sit in fridge for 1 to 2 hours.
- Stack the charcoal to one side of the grill to ensure a smokey fire. Place the ribs meat side down over the other side of the grill.
- Smoke for 6-8 hours, depending on how hot coals are. The ribs are done when the meat begins to fall from the bone or the internal temperature reaches between 190 and 203F for maximum tenderness.
- About 30 minutes prior to removing from grill, brush with extra sauce.
- Combine coconut milk and water in a small sauce pan. Add rice. Bring to a simmer and let simmer for 15 minutes or until the liquid is absorbed and rice is fluffy. Remove from heat and stir in lime juice.
- Category: meats and main dishes, barbecue
- Cuisine: American, Thai
- Serving Size: 4