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2 tablespoons
3
1 teaspoon
1 teaspoon
1
tablespoon
2
teaspoons
1 teaspoon
175 ml
900 g |
chopped coriander stalks
cloves garlic, chopped
black peppercorns, cracked
grated kaffir lime zest
Green Curry Paste
fish sauce
crushed palm sugar
coconut milk
pork spare ribs, trimmed
spring onion brushed, to garnish |
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Method :
Using a pestle and mortar or small
blender, pound or mix together coriander, garlic, peppercorns, lime
zest, curry paste, fish sauce and sugar. Stir in coconut milk. Place spare ribs in a shallow dish
and pour over spiced coconut mixture. Cover and leave in a cool place for
3 hours, basting occasionally. Preheat a barbecue or moderate
grill. Cook ribs for about 5 minutes a
side until cooked through and brown, basting occasionally with
coconut mixture. Garnish with spring onion brushes.
Serves 4-6
The ribs can also be cooked on a rack in a
roasting tin in an oven preheated to 200°
C (400°
F), Gas 6 for 45-60
minutes, basting occasionally.
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