by Kate Heyhoe
5 pounds pork spare ribs, or meat of choice
1 cup Asian Coconut Rub (see below)
2 to 3 tablespoons canola or corn oil
Massage the ribs all over with the rub. Lightly coat the ribs with the oil. Cover and refrigerate. Marinate 2 hours, or preferably overnight. Grill over indirect heat or bake until cooked through. If desired, baste with your favorite barbecue sauce during the last ten minutes of cooking.
Asian Coconut Rub
Makes scant 1 cup; use all for 5 pounds of spare ribs
6 tablespoons dried, unsweetened coconut flakes
1 tablespoon granulated garlic
1 tablespoon powdered ginger
2 tablespoons sugar
2 teaspoons whole coriander seeds
1 teaspoon mild curry powder
1/2 teaspoon black pepper
Combine all ingredients in the chopping bowl of a food processor or handblender. Process until ingredients are ground. Store in an airtight container until ready to use.
Kate's Global Kitchen for October 2003:
10/03/03 May I See the Beer List, Please?
10/10/03 Cozy Dinners with Lora and Leslie
10/17/03 Rub Me Tender
10/24/03 A Kinder, Gentler Halloween
10/31/03 I Ain't No Vampire ('Cause Garlic Tastes Good to Me)
Copyright © 2003, Kate Heyhoe. All rights reserved.
This page created October 2003
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