Coconut Barbecued Ribs

• 4 lbs baby back pork ribs, cut into individual ribs (or use boneless riblets)
• 1 cup unsweetened coconut milk
• 1/2 cup chopped fresh cilantro
• 1/2 cup packaged light brown sugar
• 1/3 cup chopped shallots (packed)
• 1/4 cup soy sauce
• 3 Tbsp chopped garlic
• 2 Tbsp chopped fresh ginger
• 2 stalks lemongrass, chopped
• 1 tsp salt

Rinse ribs and pat dry. Steam ribs in a bamboo (or other) steamer for 20 minutes, or until tender. Remove ribs from steamer and cool.

Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass, and salt in a food processor and process until almost smooth. Transfer to a 2″ x 10″ x 15″ glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight.

Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm.

Transfer marinade to small, heavy saucepan. Boil 1 minute. Serve ribs with marinade.