- 4 pounds baby back pork ribs, cut into individual ribs.
- 1 cup canned unsweetened coconut milk (available at Southeast Asian markets)
- 1/2 cup chopped fresh cilantro
- 1/2 cup (packed) golden brown sugar
- 1/3 cup (packed) chopped shallots
- 1/4 cup soy sauce
- 3 tablespoons chopped garlic
- 2 tablespoons chopped peeled fresh ginger
- 2 stalks lemongrass, (available at Southeast Asian markets) chopped
- 1 teaspoon salt
- Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool.
- Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight.
- Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.
- Transfer marinade to heavy small saucepan. Boil marinade 1 minute.
- Serve ribs with marinade.