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1 kg tender spare ribs
4 tbsp lemon grass (sliced finely)
1.5 tbsp kafir lime leaves (sliced
finely)
5 shallots cut into thin slices
1 tbsp ground coriander seeds
1/2 coconut milk thickened by boiling
3 tsp curry powder
salt to taste
1 cup pineapple juice |
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Method:
Wash spare ribs and chop into pieces.
Using a knife, score the tendon shallowly and score more deeply on the
flesh. Place the ribs in the pineapple juice to marinate for 30
minutes. Pound the coriander seeds, lemon grass, kafir lime leaves,
shallots and salt together. Remove the ribs from the pineapple juice,
add the pounded ingredients, curry powder and the coconut cream, mix
and coat the spare ribs. Marinate for 45 minutes. Bake the spare ribs
in an over at 400 degrees Fahrenheit for 25 minutes. Garnish with
fresh vegetables and serve.
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