© Copyright 1995-2020, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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2 pounds tender spareribs (si khrong mu)
2 tablespoons finely sliced lemon grass
1 tablespoon finely sliced kaffir lime leaves
5 shallots, thinly sliced
1 tablespoon ground coriander
½ cup thick coconut cream
2 teaspoons curry powder
1 tablespoon salt
1 cup pineapple juice (nam sapparot)
Wash the spare ribs and separate into individual ribs. Using a knife, make shallow scores in the tendon on the bone, and deeper scores in the flesh. Place the ribs in the pineapple juice and marinade for 10 minutes.
Pound the coriander, lemon grass, lime leaves, shallot and salt in a motar until well ground. Remove the ribs from the pineapple juice. Combine the pounded mixture, the curry powder and the coconut cream. Coat the ribs with the mixture and marinade for 30 minutes.
Bake the ribs at 400°F for 20 to 30 minutes.
See: Mu Op Sapparot (Slow Cooked Pork Ribs and Pineapple) หมูอบสับปะรด