Cucumber Melon White Balsamic
Sweet & Sour Asian Coconut Ribs
- ½ tsp. five-spice powder
- ½ tsp. ground ginger
- 1 tsp. paprika
- ½ tsp. lemon-pepper seasoning
- ½ tsp. cayenne
- ½ tsp. salt
- 1 tsp. freshly ground black pepper
- 1 ½ - 2 lbs. baby back pork ribs
- 1 ½ cups Della Terra Coconut Balsamic
- ¾ cup chopped coriander
- ½ cup light brown sugar
- 3 shallots, finely chopped
- 1/3 cup light soya sauce
- juice of 2 lemons
- juice of 2 limes
- 3 cloves garlic, minced
- 2 tbsps. chopped ginger root
- 2 lemongrass stalks, chopped
- 2 lemons, thinly sliced
In a small bowl, combine five-spice powder, ginger, paprika, lemon-pepper, cayenne, salt and pepper. Rub thoroughly over ribs. Preheat oven to 350 degrees.
In a bowl combine Della Terra Coconut White Balsamic, coriander, brown sugar, shallots, soya sauce, lemon juice, lime juice, garlic, ginger, lemongrass and salt.
Place ribs on rack in baking dish. Cover with coconut balsamic mixture and lemon slices. Save some mixture for basting later. Cover with foil. Cook in preheated oven for 1 ½ hours or until tender when pierced with a knife. Remove ribs and cool slightly.
In a food processor blend remaining balsamic mixture and cooked lemon slices until smooth.
Preheat grill to medium-high heat. Grill ribs for 5 minutes or until brown on all sides, brushing with balsamic mixture. Transfer to a serving platter, pouring on any remaining sauce. Garnish.
Prep: 20 minutes
Cook: 2 hours
Makes: 4-6 servings
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