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Thai Spareribs

Jean Anderson writing for Bon Appetit / February 2011
Pairs with: Wild Lime DRY Soda

6 pounds meaty spareribs
2 large lemongrass stalks
1/2 cup plus 6 tablespoons tamari soy sauce
1/2 cup golden brown sugar
1/2 cup dry Sherry
2 tablespoons Thai peanut sauce
2 tablespoons Asian sesame oil
4 large garlic cloves, peeled
1 1/2-inch piece fresh ginger, peeled, chopped
3/4 cup canned unsweetened coconut milk
Sesame-Cilantro Rice

- Preheat oven to 350 degrees. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours.
- Meanwhile, cut bottom two inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.
- Cool ribs, still covered, 30 minutes. Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.
- Preheat oven to 350 degrees. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours.
- Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs. Serve with Sesame-Cilantro Rice, passing remaining sauce alongside.