- 4 stalks lemongrass, chopped
- 2 tablespoons minced garlic
- 6 kaffir lime leaves
- ½ medium sweet onion, coarsely chopped
- 1 tablespoon sambal sauce
- ¾ cup honey
- 1 cup coconut milk
- 1 teaspoon turmeric
- 4 tablespoons fish sauce
- 2 tablespoons chopped ginger root
- ¼ cup cilantro leaves, coarsely chopped
- ¼ cup basil leaves, coarsely chopped
- ¼ cup canola oil
- Salt to taste
- 5 pounds baby back ribs
- Blend all the ingredients, except the ribs, in a large mixing bowl. Place ribs, topside facing down, in a large bowl, and pour marinade over top. Cover, and marinate overnight in the refrigerator.
- Heat oven to 400°F
- Place the ribs on a roasting pan, topside down. Bake for 35 minutes, basting every 15 minutes with the marinade.
- Turn ribs over so that the topside is up, and continue to baste. Cook for another 35 minutes or more.