Recipe Thai Spareribs
Unlike most braises, these ribs aren't browned before they're simmered. The long, slow simmer tenderizes the meat, and the ribs get their brown, shiny exterior
Ingredients
- Meaty Spareribs (about 2 racks), cut into 2-rib portions
- Boiling water
- Large Stalks Fresh Lemongrass
- Soy Sauce
- (Packed) Golden Brown Sugar
- Dry Sherry
- Thai Peanut Sauce
- Sesame Oil
- Large Garlic Cloves, Peeled
- 1/2 Inch Piece Fresh Ginger, peeled, chopped
- Coconut Milk
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