Ingredients
6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
Boiling water
2 large lemongrass stalks
½ cup plus 6 tablespoons tamari soy sauce
½ cup (packed) golden brown sugar
½ cup dry Sherry
2 tablespoons Thai peanut sauce
2 tablespoons Asian sesame oil
4 large garlic cloves, peeled
1 ½ inch piece fresh ginger, peeled, chopped
¾ cup canned unsweetened coconut milk
Preparation
Preheat oven to 350°F. Arrange ribs In single layer in large roasting pan, .just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1-½ hours.
Meanwhile, cut bottom 2 inches from each lemongrass stalk discard upper portions). Slice lemongrass into thin rounds; place in blender. Add ½ 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 tum several times to coat ribs evenly, Refrigerate overnight, turning occasionally,
Preheat oven to 350°F, 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 ½ 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.
